Derby Ribs – collar

Code: 3066

Description

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

3066

3066

Meat Cut Spec Step 1

1

Collar of pork – bone-in.

Meat Cut Spec Step 2

2

Collar of pork – bone-in.

Meat Cut Spec Step 3

3

Remove the bones by sheet boning leaving a minimum of …

Meat Cut Spec Step 4

4

… 20 mm of meat on the bones.

Meat Cut Spec Step 5

5

Cut/saw the bones into 30 mm wide portions.

Meat Cut Spec Step 6

6

Derby Ribs.

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