Rib Eye

Code: Fore rib V003


Internal and external fat level not to exceed 15 mm.

Fore rib V003
Fore rib V003
Rib Eye Meat Cut Spec Step 1


Blade bone cartilage to be removed. Remove bones by sheet boning. Remove the eye muscle by following...

Rib Eye Meat Cut Spec Step 2


....the natural seam. Trim excess fat and gristle. Internal and external fat thickness not to exceed 15mm.