Remove the lumbar section from a rindless loin of pork as illustrated.
Cote De Porc
Code: 3081
Description
Prepared from the rib section of the loin with every other rib removed.
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The ribs are sawn through at a point where they join the vertebrae.
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Remove the vertebrae by sheet boning.
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Remove the tail muscle and French trim the ribs.
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Remove every other rib as illustrated.
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Cut in between the ribs to create Cote De Porc.
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Cote De Porc.