Fore rib – Carvery

Code: Fore rib B012

Description

This fore rib contains ribs 7, 8, 9 and 10, counting from the neck upwards. Maximum 60 mm tail. Maximum fat thickness 10 mm. Chine, featherbones and backstrap are removed.

Fore rib B012
Fore rib B012
Fore rib – Carvery Meat Cut Spec Step 1

1

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

Fore rib – Carvery Meat Cut Spec Step 2

2

Saw through the ribs and remove back and feather bones. Remove the thick yellow gristle (backstrap).

Fore rib – Carvery Meat Cut Spec Step 3

3

External fat cover trimmed to a maximum of 10 mm.

Fore rib – Carvery Meat Cut Spec Step 4

4

Internal view.

Fore rib – Carvery Meat Cut Spec Step 5

5

External view.

Fore rib – Carvery Meat Cut Spec Step 6

6

Carvery rib is vacuum packed individually and packed four per box.

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