Club Steaks

Code: Fore rib V005

Description

60 mm of the meat to expose the rib bone ends are removed, to create club steaks.

Fore rib V005
Fore rib V005
Club Steaks Meat Cut Spec Step 1

1

The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.

Club Steaks Meat Cut Spec Step 2

2

Remove the chine bone.

Club Steaks Meat Cut Spec Step 3

3

Remove the cap muscle following the natural seam of the rib eye...

Club Steaks Meat Cut Spec Step 4

4

...and trim the remaining fat to the rib bones. French-trim the ribs to leave the bone exposed.

Club Steaks Meat Cut Spec Step 5

5

Cut and saw into 2cm thick club steaks. Each steak to contain half a rib bone.

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