METHODS OF PREPARING FRENCH RACKS AND/OR APPARATUS USED THEREFOR

摘要

French racks are formed from a prepared section of rib carcass using water jets to cut a line through the meat, fat, collagen and membrane without cutting the bone using a plurality of parallel jets impacting the rib section at an angle to remove the meat, fat, collagen and tissue from the rib bones beyond the cut formed by the first water jets. The apparatus allows an operator to insert the rib section and relative movement between the rib section and the water jets transforms the rib section into the french rack. The water jet is operator controlled.