Cote De Boeuf –4 Bone

Code: Fore Rib B020

The Cote de Boeuf is produced from the fore rib with the cap removed. The rib bones should be exposed from the tip of the eye muscle.

Remove the chine bone by sawing through the rib bones, making sure not to cut into underlying muscles

Remove the chine, feather bones and paddywack (yellow gristle).

Remove the cap muscle…

…. by following the seam. Remove the tail muscles to expose rib bones

Remove the intercostal muscles from between the rib bones

4 bone Cote de Beouf