The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.
Code: Fore rib V005
60 mm of the meat to expose the rib bone ends are removed, to create club steaks.
Remove the chine bone.
Remove the cap muscle following the natural seam of the rib eye...
...and trim the remaining fat to the rib bones. French-trim the ribs to leave the bone exposed.
Cut and saw into 2cm thick club steaks. Each steak to contain half a rib bone.