King Rib – belly, portions

Code: 3054

Description

All the trimmed belly meat is left on the rib section of the belly to create a very meaty rib, which is cut into individual portions containing two small ribs each.

3054
3054
King Rib – belly, portions Meat Cut Spec Step 1

1

Belly – rindless. Fat thickness of outer layer not to exceed 5mm.

King Rib – belly, portions Meat Cut Spec Step 2

2

Remove the section of the belly by following the outer contours of the last rib and the outer edge of the soft bones.

King Rib – belly, portions Meat Cut Spec Step 3

3

Cut the King Rib into two lengthways and then into individual portions containing two ribs as illustrated.

King Rib – belly, portions Meat Cut Spec Step 4

4

King Rib – belly, portions.

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