Focus on Scotch Beef PGI cuts, joints and offal: 5 bone rib roast

QMS

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

A premium roast removed from the fore quarter by cutting between Scotch Beef 10th and 11th ribs and the 5th and 6th ribs. It contains – 5 ribs and associated back bone (vertebrae) plus 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

8 - 9kg

Approximate yield

Depends on carcase size.

Preparations

The backbones (vertebrae), blade bone cartilage and the yellow back strap gristle are to be removed. The 5 ribs remain attached to the <span>Scotch Beef </span>joint, it may be tied.

Uses

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

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: 5 bone rib roast
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QMS

QMS

Standard Supplier 9th November 2016

Focus on Scotch Beef PGI cuts, joints and offal: 5 bone rib roast

IN ASSOCIATION WITH