Derby Ribs – collar

Code: 3066

Prepared from the collar bones with a minimum of 20 mm thick layer of meat and cut into 30 mm wide portions.

Collar of pork – bone-in.

Collar of pork – bone-in.

Remove the bones by sheet boning leaving a minimum of …

… 20 mm of meat on the bones.

Cut/saw the bones into 30 mm wide portions.

Derby Ribs.