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Loin of Pork – boneless, rindless.
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- Loin Joints – 99%VL
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.
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Loin of pork – boneless, rindless.
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Follow the natural seams to remove the eye muscle from the remaining loin muscles including all back fat.
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Remove the loin chain and spinalis muscle by following the natural seams.
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Trim eye muscle of all remaining fat and gristle (99%VL) and cut into required weight joints.
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Loin Joint – 99%VL