The rib rack is the portion remaining after the removal of the shoulder, breast and loin portions of the carcass, and contains 8 ribs. The loin is removed unless specified. The breast is removed by a straight cut no more than 10 centimeters from the ventral edge of the ribeye muscle. The diaphragm and fat along the ventral side of the vertabrae is removed. Unless otherwise specified the rack is packaged split.