33 © 2017 2019 GROUND Approx. 4 x 10lb Tender, flavorful, and adaptable to a huge variety of applications, ground Kurobuta pork is an easy upgrade over conventional pork. BUTCHER INFORMATION: 75/25 lean. The higher fat content helps ensure moist, flavorful results. COOKING/PLATING TIPS: Use similarly to conventional ground pork in meatballs, meatloaf, sausage blends, sauces & more. MENU TYPE: Low Price Point. Ground pork can be used on a huge variety of menus due to its extreme adaptability. FRENCHED RIB CHOPS Approx. 14oz Cut from the rack, individual Frenched rib chops are an impressive & flavorful bone-in pork chop. Richer, slightly darker in color and juicier than conventional pork, Berkshire chops are also more marbled and thus more tender. This is an impressive center-of-the- plate pork cut. Full racks are also available for chefs interested in butchering in-house. BUTCHER INFORMATION: Cut from the rib section (the rack) of the Loin primal. Center-cut; chine & featherbone removed. Fully Frenched (bones cleaned of meat & tissue for an elegant presentation). COOKING/PLATING TIPS: Rib chops can be grilled, broiled or pan-seared and finished in the oven. MENU TYPE: High Price Point. At home on almost any menu, rib chops are excellent for fine dining, bistros and steakhouses.