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