Belly Roast – boneless and rindless

Code: 2009

Description

Boneless and rindless belly, rolled into a roasting joint.

2009

2009

Meat Cut Spec Step 1

1

Bone-in Belly.

Meat Cut Spec Step 2

2

Remove rind and excess fat from the belly. Maximum fat thickness not to exceed 10 mm.

Meat Cut Spec Step 3

3

Remove breast bone (Sternum) and expose rib cartilage. Remove ribs and cartilage by sheet boning.

Meat Cut Spec Step 4

4

Roll belly and secure with string or roasting bands at regular intervals.

Meat Cut Spec Step 5

5

Belly Roast – boneless and rindless.

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