Chops – Collar

Code: 3010

Description

Prepared from the bone-in collar. Thickness 20 mm.

3010

3010

Meat Cut Spec Step 1

1

Collar of pork – bone-in

Meat Cut Spec Step 2

2

Remove the first chop at the side of the head as this part is tough and should be used for trim.

Meat Cut Spec Step 3

3

Cut the remainder of the collar into chops of 20 mm thickness.

Meat Cut Spec Step 4

4

Chops – Collar.

×