Venison
Bone in Frenched Rack Chop.
A 10 rib frenched rack is removed from the loin. The chine and feather bones are removed. Rib bone length is 75mm (3 inches) from the eye, the rib bones are cleaned of all intercostal meat. The 10 rib rack is split into individual chops and packed 2 rack chops per vacuum package to approximately 225g (1/2 lb).
