Fore rib bone-in

Code: Fore rib B001

Description

The fore rib contains ribs 7, 8, 9 and 10 counting from the neck upwards. Maximum 60 mm tail. Maximum fat thickness 10 mm.

Fore rib B001
Fore rib B001
Meat Cut Spec Step 1

1

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

Meat Cut Spec Step 2

2

Fore rib on the bone – external view.

Meat Cut Spec Step 3

3

Rib tail to be cut 60mm from the eye muscle.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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