Sheep Discovery - Retail Cuts - Rack Rib Chops

Cut taken from the RackRack Rib Chops
Sheep - Retail Cut - Rack Rib Chops
  • Chops cut from the rib cage the thickness of one rib bone (usually 3/4 to 1 inch thick).
  • Contains rib bone and vertebrae.
  • The largest muscle is the ribeye which may be surrounded by smaller muscles.
  • Has some fat and connective tissue separating the muscles, and some outside fat opposite the rib bone.

*Cookery Method = Dry

END - Sheep Retail Meat Cuts - Taken from the Rack

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