Rack Cap On – Frenched is prepared from a Rack (item 4932), 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.

ITEM NO.
4752 4R
4753 5R
4754 6R
4755 7R
4756 8R
4757 9R