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