Loin – double fully trimmed

Code: Loin L038

Description

The length of the ribs is 40 mm from the tip of the eye muscle. External fat is removed. The neck is removed in line with the first rib.

Loin L038

Loin L038

Loin – double fully trimmed Meat Cut Spec Step 1

1

The breast is removed by

Loin – double fully trimmed Meat Cut Spec Step 2

2

sawing 40mm from the tip

Loin – double fully trimmed Meat Cut Spec Step 3

3

of the loin eye muscle.

Loin – double fully trimmed Meat Cut Spec Step 4

4

Remove the back strap

Loin – double fully trimmed Meat Cut Spec Step 5

5

and excess fat.

Loin – double fully trimmed Meat Cut Spec Step 6

6

Fully trimmed double loin.

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