Derived from a rack by the removal of the chine and feather bones. Rib ends are frenched back to expose rib fingers.

All meat and tissue removed from and between rib fingers.

Additional specifications:
- Number of ribs, length of ribs.
- Stated degree of frenching. (usually expressed as the distance to be frenched back from the eye muscle to the base of the french)
- Removal of scapular cartilage, and fell.
- Method of packaging.