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

Quality Meat Scotland

QMS

Standard Supplier

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'
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Quality Meat Scotland

QMS

Standard Supplier 31st August 2016

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

IN ASSOCIATION WITH