Rack of Pork

Code: 2008

Description

This joint is produced from the rib section of the loin.

2008

2008

Meat Cut Spec Step 1

1

Loin of Pork – bone-in, rindless.

Meat Cut Spec Step 2

2

The Lumbar section is removed from the loin.

Meat Cut Spec Step 3

3

The top of the ribs joined to the vertebrae are sawn through and the vertebrae’s and feather bones are removed.

Meat Cut Spec Step 4

4

French-trim the ribs to leave 50 mm of bone exposed. Cut into required weight racks. Rack of Pork.

×