Remove rack from shoulder by a cut through the 4th and 5th or 5th and 6th ribs. Remove loin cutting through the tip of 12th rib leaving a small portion of the 13th rib attached to the rack. Remove flap 75mm (+5mm) from eye at both ends of the rack. Remove chine bone. Remove fat cap, including paddywack starting from the base of the eye ensuring membrane stays on rack. French line to be 40mm (+5mm) from eye at both ends of the rack. Remove all meat and fat from ribs with water frencher. All ribs must be clean. Full 8 ribs to be above frenching line. Partial 13th rib is to remain under the french line and not be counted as a rib. If first rib at shoulder end is partial, it is required to be removed. If rack is 9 ribs, then rib at shoulder end to be removed.