These are made from the rib section at the shoulder end of the whole loin. The spine is removed but leaving the feather bones above and the ribs below. The meaty part above the ribs is cut leaving half with the ribs and half with the feather bones. The two sections sliced crosswise about 1 to 1-1/2 inchs thick and packed together. It is a meaty and economical cut for the budget conscious.
Alternative Name: N/A
Suggested Preparation: N/A
Pork Primal: Pork Loin
NAMP code: 423
Number of Pieces: 6
Average Yield/Piece: 1.00 lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
