Beef Ribs – French Trimmed

Code: Brisket B008

Description

These meaty ribs are from the chuck section.

Brisket B008

Brisket B008

Meat Cut Spec Step 1

1

Jacobs ladder from a 10 bone fore.

Meat Cut Spec Step 2

2

Trim outer muscle by following the natural seam and expose fat layer.

Meat Cut Spec Step 3

3

Trim fat and gristle and remove first 3 or 4 ribs (the ribs from the chuck area).

Meat Cut Spec Step 4

4

Saw the ribs in half.

Meat Cut Spec Step 5

5

Discard the thin side and use the...

Meat Cut Spec Step 6

6

...meaty side for ribs and French trim

Meat Cut Spec Step 7

7

Beef Ribs - French Trimmed.

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