Fore rib French Trimmed oven-prepared

Code: Fore rib B003

Description

40 mm of meat is removed to expose rib bones. Chine, feather bones and backstrap are removed. Feather bones are placed back at the base of the joint before rolling to help it stand up during roasting. Maximum 60 mm tail and fat thickness 10 mm.

Fore rib B003
Fore rib B003
Fore rib French Trimmed oven-prepared 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 oven-prepared Meat Cut Spec Step 2

2

Trim back 40mm of the meat to expose the rib bones. Trim external fat thickness to a maximum of 10mm, internal fat thickness to a maximum of 15mm.

Fore rib French Trimmed oven-prepared Meat Cut Spec Step 3

3

Saw through the chine bone…

Fore rib French Trimmed oven-prepared Meat Cut Spec Step 4

4

and remove the feather bones separately.

Fore rib French Trimmed oven-prepared Meat Cut Spec Step 5

5

Remove yellow sinew (backstrap). Place feather bones back on the joint to give it support during cooking…

Fore rib French Trimmed oven-prepared Meat Cut Spec Step 6

6

and tie the joint securely with string at regular intervals as illustrated.

Fore rib French Trimmed oven-prepared Meat Cut Spec Step 7

7

Rib of Beef French Trimmed and oven prepared.

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