King Rib Rack – belly

Code: 3053

Description

All the trimmed belly meat is left on the rib section of the belly to create a very meaty rib rack of required weight.

3053

3053

Meat Cut Spec Step 1

1

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

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.

Meat Cut Spec Step 3

3

Cut the rack into required …

Meat Cut Spec Step 4

4

… portions as illustrated.

Meat Cut Spec Step 5

5

King Rib Rack.

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