<< Back to Cut Chart
Rack, Chine and Feather Bones Removed - 8 rib
Prepared from a loin by a cut through the eye muscle between specified ribs. Piece weight approximately: 1–2.5 lbs. When ordering from a supplie...
4764 AUS | 204D US
Prepared from a rack by the removal of the cap. The surface fat and meat are trimmed to the rib surface approximately one to two inches from the rib...
Rack, Frenched and Denuded
Prepared from a rack (chine and feather bones removed) by the removal of cap, all fat, muscles and connective tissues over the eye muscle. Ribs are...
4938 AUS | 1204F US
Prepared from a rack. Specify rib length and frenching line.
Trade Shows & Events
U.S. Team Bios
Valuable information about Australian Lamb, Beef and Goatmeat—all translated into Spanish.
We’re proud to be recognized as a world leader in Halal meat production.
Receive our newsletter full of menu ideas, trend information, featured chefs, pairings, recipes and more.
A one-stop resource for our industry partners. View market reports, get materials and images, customize printable product and recipe sheets,
and so much more.
©2012 Meat & Livestock Australia