Belly – bone-in, rindless

Code: 1040

Description

Bone-in belly with the rind removed.

1040
1040
Belly – bone-in, rindless Meat Cut Spec Step 1

1

Make a mark in the centre of the 4th and 5th rib counting from the neck down and in the centre of the 5th thoracic vertebrae draw a straight line. Saw and cut following this line to remove the forequarter.

Belly – bone-in, rindless Meat Cut Spec Step 2

2

Cut between the 5th and 6th (last two) lumbar vertebrae and remove the leg in a straight line.

Belly – bone-in, rindless Meat Cut Spec Step 3

3

Middle of pork excluding fillet.

Belly – bone-in, rindless Meat Cut Spec Step 4

4

Make a mark on the rib bone 50 mm from the edge of the rib eye muscle …

Belly – bone-in, rindless Meat Cut Spec Step 5

5

… and cut and saw through the ribs in a straight line, by following the back line of the carcase, to separate the loin and belly.

Belly – bone-in, rindless Meat Cut Spec Step 6

6

Belly – bone-in.

Belly – bone-in, rindless Meat Cut Spec Step 7

7

Belly – bone-in, rindless

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