Frenched Rack Cap On
The Frenched cap-on 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 from the rack at a point of eight centimetres from the true eye on both ends. 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 / 1.4 lb|
|Approx. Weight / Box||8 kg / 17 lb|