Loin and Belly Joint – boneless

Code: 2004

Description

Boneless, rindless loin and belly rolled into a roasting joint.

2004

2004

Meat Cut Spec Step 1

1

Bone-in middle of pork.

Meat Cut Spec Step 2

2

Remove bones by sheet boning, taking care not to cut into underlying muscles.

Meat Cut Spec Step 3

3

Remove all rind and the thickest part (50 mm wide) …

Meat Cut Spec Step 4

4

… of the loin gristle. Remove excess fat. Maximum fat level 10 mm.

Meat Cut Spec Step 5

5

Roll joint and secure with string at regular intervals.

Meat Cut Spec Step 6

6

Loin and Belly joint – boneless.

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