Fore rib – 5 Bone – French Trimmed

Code: Fore rib V002

Description

60 mm of the meat is trimmed back to expose the rib bone ends.

Fore rib V002
Fore rib V002
Fore rib – 5 Bone – French Trimmed 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 blade bone cartilage, chine/feather bones and back strap.

Fore rib – 5 Bone – French Trimmed Meat Cut Spec Step 2

2

Trim back 60mm of the meat to expose the rib bone ends. Tie the joint at regular intervals as illustrated.

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