Loin – double fully trimmed

Code: Loin L038

Description

The length of the ribs is 40 mm from the tip of the eye muscle. External fat is removed. The neck is removed in line with the first rib.

Loin L038
Loin L038
Meat Cut Spec Step 1

1

The breast is removed by

Meat Cut Spec Step 2

2

sawing 40mm from the tip

Meat Cut Spec Step 3

3

of the loin eye muscle.

Meat Cut Spec Step 4

4

Remove the back strap

Meat Cut Spec Step 5

5

and excess fat.

Meat Cut Spec Step 6

6

Fully trimmed double loin.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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