Cote De Boeuf – single bone

Code: Fore Rib B019

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.

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.

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

Cote de Beouf – single rib.