Standard Rack

Rack is prepared from a Side by the removal of the Forequarter by a straight cut along the contour of the specified rib and by a cut at right angle through the thoracic vertebrae. 8 rib rack with cap on. Feather and chine bone are removed.

Cap off Rack, frenched

Cap off Rack, frenched is prepared from a Rack, cap on, frenched by removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and Eye of Loin. The ribs are frenched and trimmed.

Cap on Rack, frenched

Cap on Rack, frenched is prepared from a Rack, the cap muscle retained in situ. The feather bones and chine are removed. The cap muscle overlay on the ribs is removed at a specified distance from the eye muscle and parallel to the backbone. Ribs are frenched.