Leg Steaks (bone-in)

Code: Leg L019

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

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

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

Vacuum pack steaks.