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.

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

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

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

King Rib – belly, portions.