Frenched Rack Cap Off
The Frenched cap-off rack is cut from an eight bone rack with the tail meat removed leaving the end of the rib bones exposed. The flank is removed the same as the cap-on specification. The cap fat and muscle are removed with the fat deposit under cap muscle beveled. The back strap, chine and featherbones are removed and the rib bones Frenched five centimetres from the true eye.
Retailer Product Specs
|Pieces / Bag||1|
|Pieces / Box||12|
|Approx. Weight / Pieces||.6 kg / 1.25 lb|
|Approx. Weight / Box||7 kg / 15 lb|