Veal grain-fed rack rts

Description

Prepared from a long saddle (8 bones), the rack and the breast is removed by a knife cut between the 11th and 12th ribs, the breast is splitted from the rack with a perpendicularly saw cut along the ribs at 4″ from the tender, the rack’s shell (cap), the chuck bone, the dorsal tendon and the dorsal bones are removed in manner that the rack 6 bones R.T.S. will be portionned with a knife cut between ribs.