1. Eight full ribs shall be present on each half (20). 2. A cut is made across the ribs on each half of the rack from a point on the loin end which is not more than 4 inches from the outer tip of the longissimus dorsi (11) through a point on the blade end which is not more than 4 inches from the outer tip of the longissimus dorsi (11). [All measurements are independent.] 3. Diaphragm and hanging tender shall be removed (5). Display: bone side up.