Rib Eye Steaks

Code: Fore rib B008

Description

Cut from the eye muscle of the fore rib. Maximum fat thickness 10 mm.

Fore rib B008
Fore rib B008
Rib Eye Steaks 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 Steaks Meat Cut Spec Step 2

2

Blade bone cartilage to be removed.

Rib Eye Steaks Meat Cut Spec Step 3

3

Remove bones by sheet boning.

Rib Eye Steaks Meat Cut Spec Step 4

4

Remove the eye muscle by following the natural seam.

Rib Eye Steaks Meat Cut Spec Step 5

5

Trim excess fat and gristle.

Rib Eye Steaks Meat Cut Spec Step 6

6

Internal and external fat thickness not to exceed 15mm.

Rib Eye Steaks Meat Cut Spec Step 7

7

Cut rib eye into steaks of even thickness and of required weight.

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