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.


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Retailer Product Specs

Pieces / Bag 1
Pieces / Box 12
Approx. Weight / Pieces .6 kg / 1.4 lb
Approx. Weight / Box 8 kg / 17 lb