Loin Joints – 99%VL

Code: 2018

Description

Only the eye of the loin, with all gristle and visible fat removed, is used for this joint.

2018
2018
Loin Joints – 99%VL Meat Cut Spec Step 1

1

Loin of Pork – boneless, rindless.

Loin Joints – 99%VL Meat Cut Spec Step 2

2

Loin of pork – boneless, rindless.

Loin Joints – 99%VL Meat Cut Spec Step 3

3

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

Loin Joints – 99%VL Meat Cut Spec Step 4

4

Remove the loin chain and spinalis muscle by following the natural seams. 

Loin Joints – 99%VL Meat Cut Spec Step 5

5

Trim eye muscle of all remaining fat and gristle (99%VL) and cut into required weight joints.

Loin Joints – 99%VL Meat Cut Spec Step 6

6

Loin Joint – 99%VL

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Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL

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