Loin of Pork – boneless, rindless.
Prepared from the single loin eye muscle cut in half lengthways. Maximum fat level 7 mm.
Loin of pork – boneless, rindless.
Follow the natural seam to remove the eye muscle. Trim eye muscle of excess fat, maximum fat thickness 7 mm.
Cut eye muscle into required weight and cut eye muscle lengthways to create loin cannons.
Loin Cannon. Cut the cannons into required weight steaks.
Loin Cannon Steaks.