Victor Sack wrote:
> 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

Bubba, That was interesting and informative. Perhaps you can tell me
what cut of meat I mean when I want to get Kalbs Nierenbraten, something
I have tried to find on several occasions, but neither regular butchers
nor Kosher ones in New York City had any idea what I meant. I usually
end up being offered veal kidneys, which is not what I want. Thank you.