Focus on Scotch Beef PGI cuts, joints and offal: 4 rib roast carvery style

QMS

QMS

Standard Supplier 18th May 2016

IN ASSOCIATION WITH

Description

A premium roast removed from the fore quarter by cutting between the 6th and 7th Scotch Beef rib and between the 10th and 11th rib. Contains 4 ribs and associated back bone vertebrae and a portion of the blade bone cartilage. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

5 - 6kg

Approximate yield

Depends on carcase size and specification.

Preparations

The backbone, blade bone cartilage and the yellow back strap gristle are removed. The 4 ribs remain attached to the <span>Scotch B</span>eef joint. May be tied.

Uses

Ideal for a succulent carvery roast, may be served hot or cold.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: 4 rib roast carvery style

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QMS

QMS

Standard Supplier 18th May 2016

Focus on Scotch Beef PGI cuts, joints and offal: 4 rib roast carvery style

IN ASSOCIATION WITH