Cote De Porc

Code: 3081

Description

Prepared from the rib section of the loin with every other rib removed.

3081

3081

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 by sheet boning.

Meat Cut Spec Step 4

4

Remove the tail muscle and French trim the ribs.

Meat Cut Spec Step 5

5

Remove every other rib as illustrated.

Meat Cut Spec Step 6

6

Cut in between the ribs to create Cote De Porc.

Meat Cut Spec Step 7

7

Cote De Porc.

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