Chine and End (Long)

Code: Loin L030

Description

Legs, shoulders, scrag and breast removed.

Loin L030
Loin L030
Chine and End (Long) 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.

Chine and End (Long) Meat Cut Spec Step 2

2

Remove both shoulders leaving the middle neck muscles attached.

Chine and End (Long) Meat Cut Spec Step 3

3

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

Chine and End (Long) Meat Cut Spec Step 4

4

Chine and end cut to specification.

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