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The Cote de Boeuf is produced from the fore rib with the cap removed. The rib bones should be exposed from the tip of the eye muscle.
1
Remove the chine bone by sawing through the rib bones, making sure not to cut into underlying muscles
2
Remove the chine, feather bones and paddywack (yellow gristle).
3
Remove the cap muscle…
4
…. by following the seam. Remove the tail muscles to expose rib bones
5
Remove the intercostal muscles from between the rib bones
6
4 bone Cote de Beouf