Blade bone cartilage to be removed. Remove bones by sheet boning. Remove the eye muscle by following...
Rib Eye Steaks
Code: Fore rib V004
Description
Internal and external fat thickness not to exceed 15 mm.
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...the natural seam. Trim excess fat and gristle. Internal and external fat thickness not to exceed 15mm.
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Cut rib eye into steaks of even thickness and required weight.