Rib Eye Steaks

Code: Fore rib V004

Description

Internal and external fat thickness not to exceed 15 mm.

Fore rib V004
Fore rib V004
Meat Cut Spec Step 1

1

Blade bone cartilage to be removed. Remove bones by sheet boning. Remove the eye muscle by following...

Meat Cut Spec Step 2

2

...the natural seam. Trim excess fat and gristle. Internal and external fat thickness not to exceed 15mm.

Meat Cut Spec Step 3

3

Cut rib eye into steaks of even thickness and required weight.

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

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