Loin Eye Muscle 95%VL, incl. silverskin, chain and spinalis muscle

Code: 1042

Description

Boneless loin with the tail and all back fat removed.

1042

1042

Meat Cut Spec Step 1

1

Loin of pork – boneless, rindless.

Meat Cut Spec Step 2

2

Loin of pork – boneless, rindless.

Meat Cut Spec Step 3

3

Follow the natural seams to remove the eye muscle from the remaining loin muscles including all back fat.

Meat Cut Spec Step 4

4

Taking care to leave the silverskin, chain and spinalis muscle on the loin eye muscle. Trim to 95%VL.

Meat Cut Spec Step 5

5

Loin Eye Muscle 95%, including silverskin, chain and spinalis muscle.

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