Loin of pork.
Prepared from the lumbar section of the loin and cut into bone-in fillet steaks.
The lumbar section of the loin is used for this cut.
Saw through the feather bones as illustrated taking care not to damage the loin muscles.
Remove the feather bones as illustrated.
Remove the fillet with bones attached from the loin.
Fillet on the bone. Cut between the vertebrae to create fillet steaks on the bone.
Fillet Steaks on the bone.