Middle of pork. Make a mark on the first loin rib 20 cm from the tip of the loin eye muscle and remove the belly in a straight line from the loin.
This joint is produced from the rib section of the loin with 17.5 cm of the rib bones exposed.
Remove the lumbar section from the loin as illustrated.
The top of the ribs joint to the vertebrae are sawn through and …
… the vertebrae’s and feather bones are removed.
Make a mark 25 mm from the tip of the eye muscle and …
… trim meat to expose the ribs. Cut in between the ribs to create Tomahawk Rack.