Rib Cap Muscle (Latissimus dorsi and Trapezius)

Code: Fore rib B017

Description

Rib Cap

Fore rib B017
Fore rib B017
Meat Cut Spec Step 1

1

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

Meat Cut Spec Step 2

2

Bones should be removed by sheet boning.

Meat Cut Spec Step 3

3

Follow the natural seams to remove the rib cap.

Meat Cut Spec Step 4

4

Rib cap (Latissimus dorsi and Trapezius).

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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