4764 Rack Cap Off - Frenched (Lamb)
Rack Cap Off – Frenched is prepared from a Rack Cap On – Frenched by removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and Eye of Loin. The ribs are frenched trimmed
About this product
Rack Cap Off – Frenched is prepared from a Rack Cap On – Frenched by removal of the cap muscle and scapular cartilage along the natural seam overlying the rib cage and Eye of Loin. The ribs are frenched trimmed
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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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