By far one of the most popular cuts, the 10 rib rack is often referred to as "center-cut rack."It is processed from the loin, with the sirloin end removed posterior to the last rib, and the most anterior rib end is removed leaving 10 rib bones.The chine and feather bones are removed, leaving the rack completely knife-ready for portioning between the bones.The rack is cap off, and fat is trimmed between 1/4-1/2 inch. Cuts 10 chops.
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I highly recommend this roast for any special occasion or holiday meal
Best Dam Pork I'VE Ever Eaten