The shape of the boneless fillet and rib chops can be clearly recognized from the steak, the minute steak.

There may be a line of fat on the back. Only the thick string must be removed, as explained with the fillet.

The steaks score highly in the frying pan and on the barbecue. They are often offered as minute teaks. These are wafer-thin fillet steaks that cook very quickly.

Do not fry them too long or they will become stiff and dry.

Tender and lean pork fillet steak. Packaged per 1 kilo.