Fore rib – 5 Bone – boned and rolled

Code: Fore rib V006

Description

Internal and external fat thickness not to exceed 15 mm.

Fore rib V006
Fore rib V006
Fore rib – 5 Bone – boned and rolled Meat Cut Spec Step 1

1

The length of the tail is not to exceed 60mm from the outer tip of the eye muscle. Remove all bones, blade bone cartilage, chine/feather bones and back strap.

Fore rib – 5 Bone – boned and rolled Meat Cut Spec Step 2

2

Trim external fat to a maximum of 10mm. Tie the joint at regular intervals as illustrated

×