Focus on Scotch Beef PGI cuts, joints and offal: carvery rib 'cap off'

QMS

QMS

Standard Supplier 31st August 2016

IN ASSOCIATION WITH

Description

The Scotch Beef 4 rib carvery roast with the cap muscles removed. 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

Prepared as the <span>Scotch Beef </span>4 rib carvery roast, the external fat and associated cap muscles are removed by following the natural seam over the ‘eye’ muscle.

Uses

Traditionally roasted on the bone, may be cut into individual rib roasts.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: carvery rib 'cap off'

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

QMS

QMS

Standard Supplier 31st August 2016

Focus on Scotch Beef PGI cuts, joints and offal: carvery rib 'cap off'

IN ASSOCIATION WITH