London Rib Rack – loin

Code: 3057

Description

Vertebrae and feather bones of the loin with a minimum of 20 mm thick layer of meat.

3057

3057

Meat Cut Spec Step 1

1

Loin of Pork – bone-in, rindless, excluding fillet.

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

… including flat bones of the lumbar section.

Meat Cut Spec Step 4

4

Remove vertebrae’s and feather bones leaving a minimum of …

Meat Cut Spec Step 5

5

… 20 mm of meat on the bones.

Meat Cut Spec Step 6

6

London Rib Rack – loin.

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