The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.
Code: Fore rib B009
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.
Blade bone cartilage to be removed.
Remove bones by sheet boning.
Remove the eye muscle by following the natural seam.
Trim excess fat and gristle. Internal and external fat thickness not to exceed 15mm.