Fore rib – French Trimmed

Code: Fore rib B002

Description

40 mm of meat is removed to expose rib bones. Chine, feather bones and backstrap are removed. Maximum 60 mm tail and fat thickness 10 mm.

Fore rib B002
Fore rib B002
Fore rib – French Trimmed Meat Cut Spec Step 1

1

Blade bone cartilage to be removed. The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.

Fore rib – French Trimmed Meat Cut Spec Step 2

2

Trim back 40mm of the meat to expose the rib bone ends.

Fore rib – French Trimmed Meat Cut Spec Step 3

3

Remove the chine bone.

Fore rib – French Trimmed Meat Cut Spec Step 4

4

Remove feather bones and backstrap. Trim external fat to a maximum thickness of 10mm.

Fore rib – French Trimmed Meat Cut Spec Step 5

5

Tie the joint securely with string between the ribs to hold it in shape.

Fore rib – French Trimmed Meat Cut Spec Step 6

6

Either sell whole or cut into smaller-sized joints.

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