Rack Cap – Frenched (2-rib)

Rack Cap On – Frenched is prepared from a Rack (Rib Number varies), 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.
Points requiring specification:
•Rib number required.
•Distance from eye muscle.
•Length of exposed rib.
•Scapular cartilage removed.
•Specify surface fat trim level.
•Chine & feather bones retained.