Make a mark between the 4th and 5th rib in the centre of the ribcage.
Bone-in forequarter – ribs, neck bones and vertebrae removed.
Followed by a mark in the centre of the 5th thoracic vertebrae. Draw a straight line and …
… remove the fore end by cutting and sawing at a right angle
Fore end of pork including foot.
Remove the foot on the joint.
Forequarter – bone in. Remove neck, vertebrae and rib bones by sheet boning.
Forequarter – without neck, vertebrae and rib bones.