Description
Roast-ready ribs have been trimmed of excess fat through a process that involves separating the fat cover, removing any unwanted fat, and then reattaching the cover, sometimes with a net or string. The blade bone and its cap, which includes the latissimus dorsi, the trapezius, and a small section of the infraspinatus, plus the muscles directly underneath the blade bone (the rhomboideus and subscapularis), are also removed, along with a thick ligament called the backstrap.