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