A boneless/rindless belly folded over, secured with elasticated bands and cut into required weight portions.
Remove rind from the belly. Maximum fat thickness not to exceed 10 mm.
Remove breast bone (sternum) and expose rib cartilage.
Remove ribs and cartilage by sheet boning.
Fold belly over lengthways and cut into 25 mm thick steaks. Secure with roasting bands to hold the Tendrons in shape while cooking.