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