Cote De Boeuf – single bone

Code: Fore Rib B019

Description

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

Fore Rib B019
Fore Rib B019
Cote De Boeuf – single 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 – single bone Meat Cut Spec Step 2

2

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

Cote De Boeuf – single bone Meat Cut Spec Step 3

3

Remove the cap muscle …

Cote De Boeuf – single bone Meat Cut Spec Step 4

4

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

Cote De Boeuf – single bone Meat Cut Spec Step 5

5

Remove the intercostal muscles from between the rib bones.

Cote De Boeuf – single bone Meat Cut Spec Step 6

6

Cote de Beouf – 4-bone. Cut between the ribs to create Cote de Beouf – single rib.

Cote De Boeuf – single bone Meat Cut Spec Step 7

7

Cote de Beouf – single rib.

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