- usunięto części kręgosłupa (tzw. pokrzep), tj. wyrostki poprzeczne i ościste. - https://wedlinydomowe.pl/forum/topic/7548-i3-wieprzowina-roz...

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.. oddzielamy dokładnie mięso od kości pokrzepu i wyrost­ków poprzecznych kręgów lędźwiowych - https://wedlinydomowe.pl/forum/topic/10071-tradycja-ii-przyg...

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Wyrostki poprzeczne (na rysunku opisane jako transverse process)
- https://pl.wikipedia.org/wiki/Kręgi_lędźwiowe
- https://pl.wikipedia.org/wiki/Kręgi_lędźwiowe#/media/File:Gr...

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Pneumatyczne narzędzie do odcinania pokrzepu - https://www.youtube.com/watch?v=HyfOxJbutSU

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Spinous Process (Lumbar Vertebrae) : Resembles the spinous processes of the thoracic vertebrae, however their width diminishes in the last three vertebrae.

Spinous Process (Thoracic Vertebrae) : A large narrow process that extends vertically from the main body of the vertebrae. The free end is tuberus and in younger animals is composed of cartilage.

https://bovine.unl.edu/main/index.php?lang=English&what=bone...

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The backbones between the rib cage and the pelvis are called lumbar vertebrae. Lumbar vertebrae don’t have any ribs coming from them, but they do have small bones, a few inches long, extending from them, parallel to the ribs. In butcherspeak these are called finger bones. In medicalspeak they are transverse processes. The vertebrae next to the pelvic bone are called sacral vertebrae. Finally are the tail bones, called caudal vertebrae. All vertebrae also have fin-like bones that stick straight up on the standing animal. Butchers call them feather bones. Doctors call them spinous processes. These feather bones are most pronounced on the thoracic vertebrae. - http://buttonsoup.ca/pork-butchery-primals/

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From right behind the tenderloin, CMA Feather Bones are perfect for riblette appetizers. These tender pieces of pork taste spectacular when basted and slow-cooked in barbecue sauce. - See more at: http://www.chicagomeat.com/products/feather-bones/#sthash.6u... - http://www.chicagomeat.com/products/feather-bones/

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Riblets are cut either from the last couple bones at the back end of a spare rib rack, or they come from the long finger bones coming out from the spine just beyond the last of the rib bones - http://www.texasmonthly.com/bbq/bbq-anatomy-101-pork-ribs/

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2. Follow the finger bones
3. Cut along the feather bones

https://goo.gl/zw8gg4