Focus on Specially Selected Pork cuts and joints: pork collar - rack / chops

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Prepared from the Specially Selected Pork rib section of the collar. May be produced as a 3 - 5 rib rack or cut into individual, one rib chops. Click to discover a range of excellent Specially Selected Pork recipes added by other chefs and suppliers

Average weight

Bone in: 6 kg. Boneless and skinless: 4.5 kg.

Approximate yield

Max. 5 ribs.

Preparations

The back bone and neck bones and rind are to be removed. All excess fat and gristles are removed. Only the Specially Selected Pork rib bones remain attached ½ - ¾ of the ribs are cleaned of meat (french trimmed).

Uses

Ideal for pan frying or braising.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: pork collar - rack / chops
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Quality Meat Scotland

QMS

Standard Supplier 31st August 2016

Focus on Specially Selected Pork cuts and joints: pork collar - rack / chops

IN ASSOCIATION WITH