Fillet

Code: Fillet V001

Description

External fat, discoloured tissue and bone gristle are removed from the underside of the fillet. Silver gristle remains.

Fillet V001
Fillet V001
Fillet Meat Cut Spec Step 1

1

External fat and discoloured tissue from the top of the fillet is removed. Excess fat and bone gristle from the underside of the fillet is removed.

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Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL

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