Fore rib – boned and rolled

Code: Fore rib B013

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. Deboned and rolled using string or netting.

Fore rib B013
Fore rib B013
Fore rib – 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.

Fore rib – boned and rolled Meat Cut Spec Step 2

2

Remove the rib and back bones using a sheet boning method.

Fore rib – boned and rolled Meat Cut Spec Step 3

3

Remove backstrap.

Fore rib – boned and rolled Meat Cut Spec Step 4

4

Trim external fat to a maximum thickness of 10mm.

Fore rib – boned and rolled Meat Cut Spec Step 5

5

Roll and tie joint securely with string at regular intervals.

Fore rib – boned and rolled Meat Cut Spec Step 6

6

Rolled rib is vacuum packed individually.

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