Loin – boneless, rindless

Code: 1013

Description

Loin with rind, bones and fillet muscle removed.

Loin – boneless, rindless Meat Cut Spec Step 1

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

Loin – boneless, rindless Meat Cut Spec Step 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 – boneless, rindless Meat Cut Spec Step 3

Middle of pork.

Loin – boneless, rindless Meat Cut Spec Step 4

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

Loin – boneless, rindless Meat Cut Spec Step 5

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

Loin – boneless, rindless Meat Cut Spec Step 6

The bones are removed by sheet boning and rind is removed from the loin. Maximum fat level 10 mm.

Loin – boneless, rindless.