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Central cut pork ribs- or thoracic- loin, cut with and without
Processed from 8 to 11 rib loin. Whole loin is divided into halves in thoracic vertebrae so that 1 to 2 ribs follow the loin or rib loin by 6 to 9 ribs by type. Loin bones and cartilage are removed along with all of the ribs. Is available both with and without skin. Without skin the loin is fully trimmed so that the surface fat is most 5 mm.