Club Steaks

Code: 3009

Description

Prepared from the rib section of the loin, with each club steak containing a rib.

3009

3009

Meat Cut Spec Step 1

1

Remove the lumbar section from a rindless loin of pork as illustrated.

Meat Cut Spec Step 2

2

The ribs are sawn through at a point where they join the vertebrae.

Meat Cut Spec Step 3

3

Remove the vertebrae’s by sheet boning.

Meat Cut Spec Step 4

4

French-trim the ribs to leave 50 mm of the bone exposed. Cut between the ribs to create Club Steaks.

Meat Cut Spec Step 5

5

Club Steaks.

×