40 mm of meat is removed to expose rib bones. Chine, feather bones and backstrap are removed. Feather bones are placed back at the base of the joint before rolling to help it stand up during roasting. Maximum 60 mm tail and fat thickness 10 mm.
1
Blade bone cartilage to be removed. The length of the tail is not to exceed 60mm from the outer tip of the eye muscle.
2
Trim back 40mm of the meat to expose the rib bones. Trim external fat thickness to a maximum of 10mm, internal fat thickness to a maximum of 15mm.
3
Saw through the chine bone…
4
and remove the feather bones separately.
5
Remove yellow sinew (backstrap). Place feather bones back on the joint to give it support during cooking…
6
and tie the joint securely with string at regular intervals as illustrated.
7
Rib of Beef French Trimmed and oven prepared.
