The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.
Rib Eye Steaks
Code: Fore rib B008
Description
Cut from the eye muscle of the fore rib. Maximum fat thickness 10 mm.
1
2
Blade bone cartilage to be removed.
3
Remove bones by sheet boning.
4
Remove the eye muscle by following the natural seam.
5
Trim excess fat and gristle.
6
Internal and external fat thickness not to exceed 15mm.
7
Cut rib eye into steaks of even thickness and of required weight.