Remove the lumbar section from a rindless loin of pork as illustrated.
Club Steaks
Code: 3009
Description
Prepared from the rib section of the loin, with each club steak containing a rib.
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The ribs are sawn through at a point where they join the vertebrae.
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Remove the vertebrae’s by sheet boning.
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French-trim the ribs to leave 50 mm of the bone exposed. Cut between the ribs to create Club Steaks.
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Club Steaks.