Loin – boneless, rind on

Code: 1056

Description

Loin with the bones and fillet removed.

1056
1056
Loin – boneless, rind on Meat Cut Spec Step 1

1

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

Loin – boneless, rind on Meat Cut Spec Step 2

2

The middle is removed from the fore quarter between the 4th and 5th rib.

Loin – boneless, rind on Meat Cut Spec Step 3

3

Middle of pork.

Loin – boneless, rind on Meat Cut Spec Step 4

4

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

Loin – boneless, rind on Meat Cut Spec Step 5

5

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

Loin – boneless, rind on Meat Cut Spec Step 6

6

The fillet is removed and bones have been removed by sheet boning.

Loin – boneless, rind on Meat Cut Spec Step 7

7

Loin – boneless, rind on.

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