Jacobs ladder from a 10 bone fore.
Code: Brisket B011
Single beef ribs using the whole width of the Jacob’s ladder and split through the centre of the ribs.
Trim outer muscle by following the natural seam and expose fat layer.
Trim fat and gristle and remove first 3 and last 3 ribs.
Cut between the ribs of the remainder to…
…create single Whole Beef Ribs and saw through the middle of the rib.