1. Rib end (for each half) shall be cut between the 12th and 13th ribs and must have only 1 full rib present in each half (20). 2. Sirloin end (for each half) shall be a straight cut through a point immediately anterior to the hip bone cartilage (10). The gluteus medius shall be present (for each half) (14). 3. Flank edge (for each half) shall be a straight cut (11) from a point on the rib end which is not more than 3 inches from the outer tip of the longissimus dorsi through a point on the sirloin end which is not more than 3 inches from the most lateral point – either the outer tip of the longissimus dorsi,the hip bone cartilage, or evidence of hip bone/cartilage removal (11). 4. The lumbar fat (for each half) shall be trimmed to not exceed 0.5 inch at the sirloin end (6). Kidney and lumbar fat shall be trimmed to 0.5 inch (6) to a point not beyond 75 percent of the length of the loin (7). [Lumbar fat measurement is a straight line that connects ventral edges of tenderloin.] 5. Diaphragm and/or hanging tender shall be removed (5). 6. Grade as specified (18). Display: external fat side down unless grade specified.