Description
The wing rib also known as rib eye on the bone is prepared from the four ribs left on the loin of the hindquarter. (10th to 13th inclusive), the short ribs are removed by a straight cut parallel to, but no more than 6cm from the eye of the sirloin.
Packaging: Vacuum packed in high abuse shrink bags to prevent the bone piercing the bag
Shelf life: 21 days chilled @ < 1°C or 365 days frozen @ -18°C
Cooking method: Braai, Grill or Pan Fry
Product code: CB 145; 145MATF
Online Code 8146
NAMP107
Comments: Rib eye lovers enjoy this cut as the bone enhances the flavours.
Related products: Rib eye
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