Cote De Boeuf –4 Bone

Code: Fore Rib B020

Description

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.

Fore Rib B020
Fore Rib B020
Cote De Boeuf –4 Bone Meat Cut Spec Step 1

1

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

Cote De Boeuf –4 Bone Meat Cut Spec Step 2

2

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

Cote De Boeuf –4 Bone Meat Cut Spec Step 3

3

Remove the cap muscle…

Cote De Boeuf –4 Bone Meat Cut Spec Step 4

4

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

Cote De Boeuf –4 Bone Meat Cut Spec Step 5

5

Remove the intercostal muscles from between the rib bones

Cote De Boeuf –4 Bone Meat Cut Spec Step 6

6

4 bone Cote de Beouf

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