Spencer Roll

Posted on December 8, 2010

Spencer Roll is prepared from a Forequarter´s dorsal portion after the removal of the Chuck and Neck. The Rib Ends are cut at a specified distance from the M. longissimus dorsi (eye muscle). It includes the following main muscles: M. trapezius thoracis, M. latissimus dorsi, M. illiocostalis, M. longissimus dorsi, M. multífidus dorsi, M. serratus dorsalis, M. M. intercostali and M.M. levatori costarum.

Points requiring specification:

  • Rib number and location.
  • Ligamentum-nuchae retained.
  • Distance of the ventral cut to the rib eye.
  • Intercostals removed.
  • Fat trim.

meat-spencer-roll-for-export

meat-spencer-roll-view-for-export