Fore rib – Carvery

Code: Fore rib B012

Description

This fore rib contains ribs 7, 8, 9 and 10, counting from the neck upwards. Maximum 60 mm tail. Maximum fat thickness 10 mm. Chine, featherbones and backstrap are removed.

The length of the tail is not to exceed 60mm from the outer tip of the eye muscle. Remove the blade bone cartilage.

Saw through the ribs and remove back and feather bones. Remove the thick yellow gristle (backstrap).

External fat cover trimmed to a maximum of 10 mm.

Internal view.

External view.

Carvery rib is vacuum packed individually and packed four per box.