4756 Rack Cap On - Frenched (Lamb)
Rack Cap On – Frenched is prepared from a Rack, the cap muscle to be 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…
About this product
Rack Cap On – Frenched is prepared from a Rack, the cap muscle to be 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.
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6 certificates on file for Samex Australian Meat Co P/L
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- Location
- Australia
- US shipments
- 2 to 2 buyers since Aug 16, 2026
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