The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.
Code: Fore rib B006
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.
Blade bone cartilage to be removed.
Bones should be removed by sheet boning. Remove yellow sinew (backstrap).
Cut back the cap muscle to expose internal fat layer.
Remove the internal fat layer.
Trim back external fat level to a maximum thickness of 10mm. Internal fat thickness not to exceed 15mm.
Tie the joint securely including two ties lengthways to ensure the joint keeps its shape during cooking.