This item shall be prepared from the blade end of a bone-in pork loin and shall include not less than three or more than six ribs. The chine bone shall be excluded by a cut which exposes lean meat between the feather bones and ribs. Country-style ribs shall be divided into approximately equal portions by cutting through the flesh from the rib end (ventral) side to the feather bone side without severing the muscle cover (trapezius), leaving both portions attached. This cut leaves the blade bone and overlying lean and fat in one portion and the ribs and feather bones in the other.
As an alternative option, the chine bone as described above together with the blade bone, related cartilage and overlying lean and fat shall be also be excluded. The country-style ribs shall also be separated into approximately equal portions by cutting through the flesh where the chine bones were removed. This cut leaves the ribs in one portion and the feather bones in the other. Both portions shall be packed into the same container. Unless the alternative option is specified, the first stated option applies.
