60 © 2017 2019 RIB RACKS A cut for creative chefs, rabbit rib racks are a unique cut for chefs to showcase skill and creativity. Ideal for hors d’oeuvres, appetizers, small plates or tapas dishes. BUTCHER INFORMATION: Cut from the Saddle. Not frenched. COOKING/PLATING TIPS: Inspired by classic preparations, rabbit rib racks can be Frenched and sliced into individual or double lollipop chops, prepared as a rib roast or a miniature crown roast. Care should be taken not to overcook the racks to avoid the meat drying out; rib racks or rib chops can be basted to introduce additional fat and flavor and served with a sauce. MENU TYPE: High Price Point. Rabbit rib racks are fitting for fine dining, upscale new American, French, Italian or Spanish menus. GROUND 5 x 1kg Affordable, healthy, and extremely adaptable – ground rabbit is a great low-cost way for chefs to get this exciting protein on their menu. BUTCHER INFORMATION: Ground from the Leg. 97/3 lean. COOKING/PLATING TIPS: Ground rabbit can be used in a huge variety of applications. Because of its extremely low fat content, many chefs using it in formed applications like burgers and meatballs add additional fat, blend it with other meats, or wrap it in bacon, pancetta, or caul fat before cooking. MENU TYPE: Medium Price Point. Rabbit is most often found on European & fine dining menus, but is adaptable to a huge range of flavors & cuisines. LIVERS Affordable & very flavorful, rabbit livers have a cleaner flavor profile than those from larger animals. BUTCHER INFORMATION: Cut from the body cavity. COOKING/PLATING TIPS: Rabbit livers can be simply sauteed, or turned into low cost, high value house-made pates, sauces, or mousses. MENU TYPE: Medium Price Point. Rabbit is most often found on European & fine dining menus, but is adaptable to a huge range of flavors & cuisines.