Belly Slices – mini

Code: 3024

Description

Small slices of rindless and boneless belly.

3024

3024

Meat Cut Spec Step 1

1

Bone-in belly.

Meat Cut Spec Step 2

2

Remove rind 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.

Meat Cut Spec Step 4

4

Remove ribs and cartilage by sheet boning.

Meat Cut Spec Step 5

5

Cut the belly in half lengthways as illustrated and cut into 10 mm thick slices.

Meat Cut Spec Step 6

6

Belly Slices – mini.

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