Sheldon > wrote:

> (Victor Sack) wrote:
> >
> > *Rack of pork
>
> What cut is it that you consider a "rack of pork"?

The French carré (which is what in fact had been translated from the
original), the British equivalent of the best end of neck and,
anatomically, the exact equivalent of the rack of lamb. The meat
actually comes from the rib portion of the loin and is apparently called
pork loin rib roast or pork center rib roast in America, but with the
backbone removed. See <http://www.foodsubs.com/MeatPorkLoin.html>.

> Perhaps this: http://www.porkpeople.com/video_rack.html

Yes, exactly, and it is the typical "frenched" presentation.

> The above cut in the US would most usually require a dedicated butcher
> shop and would be expensive, mostly for the preparation plus
> considerable waste (unless one wants to play at making fatty sausage
> with the trimmings). In the US most folks buy a "loin of pork"
> instead, it's not really necessary to fancy it up and in fact will
> turn out tasting better minus all the trimming. Those interested in
> show rather than go chosse the rack of pork... those interested in the
> go rather than the show choose the loin of pork.

The cut is standard throughout Europe and, in fact, throughout America,
too - it the same thing as crown roast of pork, except it is not bent
into a circle. There is hardly any waste and hardly any trimming
necessary. The rack is very easily divided into individual chops.

Victor