Remove the breast 45 mm from the tip of the eye muscle.
Racks – two x three rib to include one cutlet
Code: Loin L011
Description
These 2 x 3-rib racks are cut from a 7-bone rib, leaving one French cutlet, which will be included in the delivery.
1
2
Remove chine and feather bones and separate the loins.
3
Remove any bone dust, blade bone cartilage and yellow gristle (back strap). The external fat thickness is not to exceed 6mm at any point.
4
Trim 20mm of meat/fat away to expose the rib ends.
5
Cut the rack into two x three-bone racks and one chop as illustrated.
6
Vacuum pack.