The breast is removed by
Code: Loin L041
The length of the ribs is 40 mm from the tip of the eye muscle. External fat is removed from the loin.
sawing 40mm from the tip of the loin eye muscle.
Remove the back strap
and excess fat.
Fully trimmed double loin.
The double loin is sawn into two to create single loins.
Cut between the ribs to create fully trimmed cutlets.