Chops – rib section of the loin

Code: 3008

Description

Prepared from the rib section of the loin. Thickness 20 mm. Not all chops will contain a rib.

3008
3008
Chops – rib section of the loin Meat Cut Spec Step 1

1

Loin of pork without rind.

Chops – rib section of the loin Meat Cut Spec Step 2

2

The fillet section (Lumbar) of the loin needs to be removed. The rib section (Thoracic) is cut into 20 mm thick chops.

Chops – rib section of the loin Meat Cut Spec Step 3

3

Chops – rib section of the loin.

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