Fore rib – 5 Bone – French Trimmed

Code: Fore rib V002

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

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.

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