Loin and Chump – rindless

Code: 1039

Description

Bone-in loin including the chump, which is part of the leg. Rind removed.

1039
1039
Loin and Chump – rindless Meat Cut Spec Step 1

1

Make a mark in the centre of the 4th and 5th rib counting from the neck down and in the centre of the 5th thoracic vertebrae and draw a straight line. Saw and cut following this line to remove the fore quarter.

Loin and Chump – rindless Meat Cut Spec Step 2

2

To remove the leg, draw a line from between the 2nd and 3rd tail bone (coccygeal vertebrae) and 15 mm from the tip of the aitch (pubis) bone. Saw and cut following this line to remove the leg.

Loin and Chump – rindless Meat Cut Spec Step 3

3

Middle including chump.

Loin and Chump – rindless Meat Cut Spec Step 4

4

Make a mark on the rib bone 50 mm from the edge of the rib eye muscle …

Loin and Chump – rindless Meat Cut Spec Step 5

5

… and cut and saw through the ribs in a straight line, by following the back line of the carcase, to separate the loin and belly.

Loin and Chump – rindless Meat Cut Spec Step 6

6

Remove rind from the loin. Maximum fat level 10mm.

Loin and Chump – rindless Meat Cut Spec Step 7

7

Loin and Chump – rindless.

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