Cut taken from the RackRack Rib Roast
Rack Rib Roast
  • Large cut that includes part of rib cage.
  • Contains rib bone and vertebrae.
  • Large end has one main muscle (ribeye) surrounded by several smaller muscles visible, and small end has only the ribeye muscle visible.
  • Has some fat and connective tissue separating the muscles, and some outside fat opposite the ribs.

*Cookery Method = Dry

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