Chine and End (Long)

Code: Loin L030

Description

Legs, shoulders, scrag and breast removed.

Loin L030

Loin L030

Meat Cut Spec Step 1

1

Start with a carcase minus the breasts and remove the legs by cutting at an angle 20mm anterior to the ventral tip of the aitch bone.

Meat Cut Spec Step 2

2

Remove both shoulders leaving the middle neck muscles attached.

Meat Cut Spec Step 3

3

Remove the scrag end (right) at the ventral edge of the first ribs.

Meat Cut Spec Step 4

4

Chine and end cut to specification.

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