Loin – bone-in, rindless, incl. fillet

Code: 1011

Description

Bone-in loin with rind and fat removed to a maximum fat depth of 10 mm. Fillet included.

1011
1011
Loin – bone-in, rindless, incl. fillet Meat Cut Spec Step 1

1

The leg and chump is removed between the 5th and 6th (last two) lumbar vertebra.

Loin – bone-in, rindless, incl. fillet Meat Cut Spec Step 2

2

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 draw a straight line. Saw and cut following this line to remove the forequarter.

Loin – bone-in, rindless, incl. fillet Meat Cut Spec Step 3

3

Middle of pork.

Loin – bone-in, rindless, incl. fillet Meat Cut Spec Step 4

4

The belly is removed from the loin, 50 mm from the tip of the eye muscle …

Loin – bone-in, rindless, incl. fillet Meat Cut Spec Step 5

5

… and by following the back line of the carcase towards the lumbar section of the loin.

Loin – bone-in, rindless, incl. fillet Meat Cut Spec Step 6

6

The rind is removed from the loin. Maximum, fat level 10 mm.

Loin – bone-in, rindless, incl. fillet Meat Cut Spec Step 7

7

Loin – bone-in, rindless, including fillet.

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