Forequarter – including foot

Code: 1026

Description

Bone-in forequarter with the foot attached.

1026

1026

Meat Cut Spec Step 1

1

Make a mark between the 4th and 5th rib in the centre of the ribcage.

Meat Cut Spec Step 2

2

Followed by a mark in the centre of the 5th thoracic vertebrae. Draw a straight line and …

Meat Cut Spec Step 3

3

… remove the fore end by cutting and sawing at a right angle.

Meat Cut Spec Step 4

4

Fore end of pork including foot.

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