The rack is simply the scotch fillet with the rib bones attached. Cut from half of the primal rib,the bones are trimmed either into a row of ribs,or curved and tied to resemble a crown. Roasting on the bone amplifies the flavour while rendering the meat tender and succulent.
The quoted price is per 1 kg
The prices of all weighted items are subject to change at the time of weighting
Best way to cook
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.
Barbecue: Steaks( min. 21 mm thick) cooked on a hot surface/grill to appropriate doneness.