Focus on Scotch Beef PGI cuts, joints and offal: back ribs - chuck

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Cut between the 4th and 5th cervical (neck) vertebrae and the 6th and 7th ribs. The Scotch Beef joint lies under the blade (scapula) bone. It contains – 6 ribs, associated neck and back bones and the yellow back strap gristle. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

Depends on carcase weight.

Approximate yield

8kg

Preparations

All the bones, yellow back strap gristle and excess fat pockets are to be removed. May be tied if required as slow roast joints.

Uses

Ideal for slow roasting or may be sliced for braising.

Cooking techniques

Oven Boil Stew

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: back ribs - chuck
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Quality Meat Scotland

QMS

Standard Supplier 16th November 2016

Focus on Scotch Beef PGI cuts, joints and offal: back ribs - chuck

IN ASSOCIATION WITH