Leg Steaks (bone-in)

Code: Leg L019

Description

Cut from the centre of the leg and contains a small bone in the centre of each steak.

Leg L019
Leg L019
Leg Steaks (bone-in) Meat Cut Spec Step 1

1

The femur section of the leg should be used and should only include the narrow part of the bone. Cut into 20mm thick steaks.

Leg Steaks (bone-in) Meat Cut Spec Step 2

2

Remove any bone dust, fat deposits and blood particles. Internal or external fat thickness should not exceed 10mm.

Leg Steaks (bone-in) Meat Cut Spec Step 3

3

Vacuum pack steaks.

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