Leg Joint – boneless

Code: 2032

Description

Joints prepared from the leg and chump of pork.

2032

2032

Meat Cut Spec Step 1

1

Leg and chump of pork.

Meat Cut Spec Step 2

2

Remove the thin muscle situated on top of the hip bone.

Meat Cut Spec Step 3

3

Remove the lumbar vertebrae, hip and tail bones.

Meat Cut Spec Step 4

4

Peel back the layer of rind and fat from the topside.

Meat Cut Spec Step 5

5

Remove the topside by following the natural seams.

Meat Cut Spec Step 6

6

Remove the shank.

Meat Cut Spec Step 7

7

Shank – hindquarter.

Meat Cut Spec Step 8

8

Remove the femur.

Meat Cut Spec Step 9

9

Remove the patella.

Meat Cut Spec Step 10

10

Trim and remove …

Meat Cut Spec Step 11

11

… excess gristle and fat.

Meat Cut Spec Step 12

12

Follow the silverside gristle and …

Meat Cut Spec Step 13

13

… separate the silverside, salmon cut and heel muscle …

Meat Cut Spec Step 14

14

… from the rump and thick flank.

Meat Cut Spec Step 15

15

Remove excess rind from …

Meat Cut Spec Step 16

16

…..both muscle blocks.

Meat Cut Spec Step 17

17

Fold rind around both joints.

Meat Cut Spec Step 18

18

Score rind and secure with string at regular intervals.

Meat Cut Spec Step 19

19

Leg Joint – boneless.

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