Fore rib – Carvery (rolled)

Code: Fore rib B005

Back, chine bones and backstrap are removed. Maximum 75 mm tail and fat thickness 10 mm.

Rib of beef. The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.

Saw through the ribs.

Remove back and feather bones.

Remove the thick yellow gristle (backstrap).

Tie securely with string at regular intervals.

Cut between the ribs…

to produce joints.