London Ribs

Code: 3058

Description

Vertebrae and feather bones of the loin with a minimum of 20 mm thick layer of meat. Cut into 30 mm wide individual portions.

3058
3058
London Ribs Meat Cut Spec Step 1

1

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

London Ribs Meat Cut Spec Step 2

2

The ribs are sawn through at a point where they join the vertebrae including flat bones of the lumbar section.

London Ribs Meat Cut Spec Step 3

3

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

London Ribs Meat Cut Spec Step 4

4

… 20 mm of meat on the bones.

London Ribs Meat Cut Spec Step 5

5

London Rib Rack is cut into portions of 30 mm wide.

London Ribs Meat Cut Spec Step 6

6

London Ribs.

London Ribs Meat Cut Spec Step 7

7

London Ribs.

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