Racks

Rack of Lamb Dinner Ingredients

 Sungold Specialty Meats Ltd.  Products  Racks

The rib rack is the portion remaining after the removal of the shoulder, breast and loin portions of the carcass, and contains 8 ribs. The loin is removed unless specified. The breast is removed by a straight cut no more than 10 centimeters from the ventral edge of the ribeye muscle. The diaphragm and fat along the ventral side of the vertabrae is removed. Unless otherwise specified the rack is packaged split.

Regular Rack

This specification is an eight-bone rack with the feather and chine bones left on. The flank removed from the rack at a point ten centimetres from the true eye on both ends. The rack is separated from the shoulder between the fourth and fifth vertebra. The saw cut to remove short loin from the rack is parallel to the saw cut from the shoulder.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 12
Approx. Weight / Pieces: 1.3 kg / 2.9 lb
Approx. Weight / Box: 16 kg / 35 lb

Chine Off Rack

SunGold chine-off rack consists of an eight-bone rack with the chine bone removed. The chine bone is removed in a fashion that allows the rack to be knife cut. The blade bone is left in. The flank is removed from the rack at a point of eight centimeters from the true eye on both ends.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 12
Approx. Weight / Pieces: 1.1 kg / 2.3 lb
Approx. Weight / Box: 13 kg / 28 lb

Frenched Rack Cap On

The Frenched cap-on rack is cut from an eight-bone rack with the tail meat removed leaving the end of the rib bones exposed. The flank is removed from the rack at a point of eight centimetres from the true eye on both ends. The back strap, chine and featherbones are removed and the rib bones Frenched five centimetres from the true eye.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 12
Approx. Weight / Pieces: .6 kg / 1.4 lb
Approx. Weight / Box: 8 kg / 17 lb

Frenched Rack Cap Off

The Frenched cap-off rack is cut from an eight bone rack with the tail meat removed leaving the end of the rib bones exposed. The flank is removed the same as the cap-on specification. The cap fat and muscle are removed with the fat deposit under cap muscle beveled. The back strap, chine and featherbones are removed and the rib bones Frenched five centimetres from the true eye.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 12
Approx. Weight / Pieces: .6 kg / 1.25 lb
Approx. Weight / Box: 7 kg / 15 lb

Rack Saddle

SunGold Rack Saddle is prepared from a full carcass by a cut through the 6th lumbar vertebrae to the tip of the ilium continuing to the ventral portion of the flank. Another cut is made removing the forequarter between the specified ribs to the ventral portion of the breast.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 4
Approx. Weight / Pieces: 1.8 kg / 4 lb
Approx. Weight / Box: 7 kg / 15 lb

Loin Rack Saddle

SunGold Loin Rack Saddle is prepared from a full carcass by a cut through the 6th lumbar vertebrae to the tip of the ilium continuing to the ventral portion of the flank and includes the loin.

Retailer Product Specs

Pieces / Bag: 1
Pieces / Box: 4
Approx. Weight / Pieces: 2 kg / 4.5 lb
Approx. Weight / Box: 8 kg / 18 lb