Goat Categories

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  • rack-frenched-49387

    Rack Frenched 4938

    1. Number of ribs 6, 7, 8, 9
    2. Length of ribs (ventral cutting line)
    3. Frenching length 4. Diaphragm retained or removed
    5. External fat depth
    6. Paddy wack retained or removed
  • shortloin-48804

    Shortloin 4880

    1. Rib number required
    2. Diaphragm removed
    3. Distance from eye muscle
    4. Specify surface fat trim level
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