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.

Fore rib B005

Fore rib B005

Meat Cut Spec Step 1

1

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

Meat Cut Spec Step 2

2

Saw through the ribs.

Meat Cut Spec Step 3

3

Remove back and feather bones.

Meat Cut Spec Step 4

4

Remove the thick yellow gristle (backstrap).

Meat Cut Spec Step 5

5

Tie securely with string at regular intervals.

Meat Cut Spec Step 6

6

Cut between the ribs…

Meat Cut Spec Step 7

7

to produce joints.

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