“Premium” Rib of Beef – boned and rolled

Code: Fore rib B006

Description

A premium boneless fore rib with the cap muscle seamed back to expose internal fat pockets, which are removed. Maximum 60 mm tail. The rib is rolled and an additional two strings placed lengthways to help the joint to stay in shape during cooking. Maximum fat thickness 10 mm.

Fore rib B006
Fore rib B006
“Premium” Rib of Beef – boned and rolled Meat Cut Spec Step 1

1

The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.

“Premium” Rib of Beef – boned and rolled Meat Cut Spec Step 2

2

Blade bone cartilage to be removed.

“Premium” Rib of Beef – boned and rolled Meat Cut Spec Step 3

3

Bones should be removed by sheet boning. Remove yellow sinew (backstrap).

“Premium” Rib of Beef – boned and rolled Meat Cut Spec Step 4

4

Cut back the cap muscle to expose internal fat layer.

“Premium” Rib of Beef – boned and rolled Meat Cut Spec Step 5

5

Remove the internal fat layer.

“Premium” Rib of Beef – boned and rolled Meat Cut Spec Step 6

6

Trim back external fat level to a maximum thickness of 10mm. Internal fat thickness not to exceed 15mm.

“Premium” Rib of Beef – boned and rolled Meat Cut Spec Step 7

7

Tie the joint securely including two ties lengthways to ensure the joint keeps its shape during cooking.

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