This middle has all bones removed by sheet boning and does not include the fillet.
1
Starting with the head of the fillet, following the contours of the backbone, loosen the fillet …
2
… and remove the fillet.
3
To remove the leg and chump from the side of pork, cut between the 5th and 6th (last two) lumbar vertebrae and continue by cutting and sawing in a straight line.
4
To remove the forequarter, make a mark between the 4th and 5th rib in the centre of the ribcage. Followed by a mark in the centre of the 5th thoracic vertebrae. Draw a straight line and remove the fore end by cutting and sawing at a right angle.
5
Middle – excluding fillet. Remove the bones by sheet boning, taking care not to cut into underlying muscles.
6
Middle – boneless.
