The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.
Club Steaks
Code: Fore rib V005
Description
60 mm of the meat to expose the rib bone ends are removed, to create club steaks.
1
2
Remove the chine bone.
3
Remove the cap muscle following the natural seam of the rib eye...
4
...and trim the remaining fat to the rib bones. French-trim the ribs to leave the bone exposed.
5
Cut and saw into 2cm thick club steaks. Each steak to contain half a rib bone.