Belly – rindless. Fat thickness of outer layer not to exceed 5mm.
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.
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2
Remove the section of the belly by following the outer contours of the last rib and the outer edge of the soft bones.
3
Cut the King Rib into two lengthways and then into individual portions containing two ribs as illustrated.
4
King Rib – belly, portions.