The sirloin is removed anterior to the rib section ant the blade portion is removed to leave no more than 11-ribs (floating ribs will not be present). The hip and blade bones and tenderloin are completely removed, surface fat trimmed to 1/4 inch. All of the chine bone and feather bones are removed to allow portioning between the rib bones. The rib bones will be frenched.
|
SUPC# |
|
|
IMPERIAL Prime Loin Rack 5/8 FR |
2401016 |
Serving suggestion:
Seasoned roasts have been developed to provide the customer with a more flavorful and juicer product than non-seasoned roasts. It is recommended that seasoned roasts be cooked at 500°F for the first 30 minutes, then reduce the heat to 350°F until the roast is fully cooked to an internal temperature of 175°F. Seasoned roasts need no further seasoning. However, additional seasoning may be added during cooking.