Rib Eye Roll

Code: Fore rib B009

Description

The eye muscle is removed from the fore rib (Code: Fore Rib B001) and can be used as a joint or cut into rib eye steaks. Maximum fat thickness 10 mm.

Fore rib B009
Fore rib B009
Rib Eye Roll Meat Cut Spec Step 1

1

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

Rib Eye Roll Meat Cut Spec Step 2

2

Blade bone cartilage to be removed.

Rib Eye Roll Meat Cut Spec Step 3

3

Remove bones by sheet boning.

Rib Eye Roll Meat Cut Spec Step 4

4

Remove the eye muscle by following the natural seam.

Rib Eye Roll Meat Cut Spec Step 5

5

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

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