28 © 2017 2019 8-BONE RACKS, CENTER-CUT Approx. 6.5-7lb These are the racks that Kurobuta rib chops are cut from. By buying them whole, chefs are able to either separate them into single or double chops themselves (in-house butchery provides a small food cost savings) or use in whole rack applications. Center-cut for reliably high yield and quality. BUTCHER INFORMATION: Cut from the Loin primal. Chine & featherbone removed. Surface fat can be removed prior to use or the rack can simply sliced into bone-in rib chops and cooked. COOKING/PLATING TIPS: Most chefs either sear & roast rib racks whole or cut them into individual rib chops. Bone-in rib chops can be grilled, broiled, or pan seared and finished in the oven. The chops can also be stuffed. MENU TYPE: Medium Price Point. Pork rib racks & chops are at home on almost any menu. 8-BONE FRENCHED TOMAHAWK RACKS Approx. 5.5lb Tomahawk racks are pork rib racks that have had their bones cut at a longer length than usual. The bones are then Frenched (cleaned of meat & membranes). The result is a chop that commands the plate and will draw all eyes as wait staff carry it to the table. BUTCHER INFORMATION: Cut from the Loin primal. Chine & featherbone removed. Frenched, cap off. Bones cut long for more impressive plate/platter presentation. COOKING/PLATING TIPS: Most chefs sear and then roast rib racks whole, then slice them between the bones into chops before serving. They can also be sliced prior to cooking for quick grilling, broiling, or pan searing. For whiter bones chefs can scrape off any remaining meat clinging to the bones with a paring knife. MENU TYPE: Medium Price Point. Pork rib racks & chops are at home on almost any menu. BONELESS STRIPLOINS, 1X1 Approx. 1-1.25lb Striploins are tender and delicious, perfect for luxurious roasts or cutting boneless chops. BUTCHER INFORMATION: Cut from the Loin primal above the tenderloin. 1x1. Chefs may want to trim surface fat & silverskin prior to use. COOKING/PLATING TIPS: Striploins can be roasted whole or sliced into boneless loin chops. Those loin chops can be grilled, broiled, or pan seared & finished in the oven. MENU TYPE: Medium Price Point. Pork loin meat can be adapted to almost any menu.