Chefs asked us for it, and we are now producing our 10-rib loin rack in a Frenched bone format. Frenching is a technique where the rib bone is exposed and all the meat is removed from the bone. The rib bones are Frenched to the eye, with three or four inches of bone extending from the eye. The chine and feather bones are removed, leaving the rack completely knife-ready. Easily cut between the bones, these chops are an impressive addition to the center of the plate. The rack is cap off, and fat is trimmed between 1/4-1/2 inch thick. The Frenched bones of two racks are interlaced and the two are vacuum packed together.
Two, 7 pounds french-cut, bone-in loins presented as a Crown Roast
* All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.
Fantastic quality. Can't be beat. Was surprised tho that the 2 loins were packaged together......