Rib of beef. The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.
Fore rib – Carvery (rolled)
Code: Fore rib B005
Description
Back, chine bones and backstrap are removed. Maximum 75 mm tail and fat thickness 10 mm.
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Saw through the ribs.
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Remove back and feather bones.
4
Remove the thick yellow gristle (backstrap).
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Tie securely with string at regular intervals.
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Cut between the ribs…
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to produce joints.