Process for preparing pork back rib cuts

摘要

The present invention is a process or method for cutting and boning a pork loin which includes back ribs and a semispinalis muscle adjacent the back ribs. The method involves separating the semispinalis muscle into a first portion and a second portion. The first portion remains adjacent the back ribs and the second portion is boneless. The resulting back rib cut contains a larger percentage of meat and is easier to consume.