Loin – boned and rolled

Code: Loin L017

Description

The whole loin is used for this joint. The length of the breast flanks is the same as the length of the eye muscle. Maximum fat thickness 6 mm.

Loin L017
Loin L017
Loin – boned and rolled Meat Cut Spec Step 1

1

Prepared from the saddle.

Loin – boned and rolled Meat Cut Spec Step 2

2

Remove bones. The length of the breast flanks is the same as the length of the eye muscle maximum.

Loin – boned and rolled Meat Cut Spec Step 3

3

Remove the yellow gristle (backstrap), maximum fat thickness 5mm. Roll single loins.

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