Fore rib – boned and rolled

Code: Fore rib B007

Description

A boneless rolled fore rib with a maximum 60 mm tail. Maximum fat thickness 10 mm.

Fore rib B007
Fore rib B007
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. Cut to required size for sale.

Fore rib – boned and rolled Meat Cut Spec Step 6

6

Square slicing surfaces as illustrated.

Fore rib – boned and rolled Meat Cut Spec Step 7

7

Cut to required size for sale.

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