Pork cut: where it is, price, recipes
Rib chops / rack
The rib chops of the rack, between the neck end and the loin, with a rim of fat along the edge. Cut an inch thick they sear like a steak and finish in the oven; left in one piece, they roast as a bone-in rack.
- Pan-seared
- Grilled
- Roasted
$7/ lb
- In French
- Côtes premières (carré)
- US side
- Loin
- Where it sits
- Rib. A rib chop keeps its bone and its rim of fat, and that is what keeps it from drying out.
- Tenderness
- 4/5
- Flavor
- 4/5
- Marbling
- 3/5
- Price
- $7 / lb ·
- Actual size
- ~25 cm
Compared with its neighbors
Compared with Loin chops, Rib chops / rack is more flavorful (4/5 vs 3/5), more marbled (3/5 vs 2/5) and costs the same.
| Cut | Tenderness | Flavor | Marbling | Price | How to cook it |
|---|---|---|---|---|---|
| Rib chops / rack | 4/5 | 4/5 | 3/5 | $7 / lb | Pan-seared, Grilled, Roasted |
| Loin chops | 4/5 | 3/5 | 2/5 | $7 / lb | Pan-seared, Grilled |
