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
Code: Fore rib V002
Description
60 mm of the meat is trimmed back to expose the rib bone ends.
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Trim back 60mm of the meat to expose the rib bone ends. Tie the joint at regular intervals as illustrated.