Loin of Pork – boneless, rindless.
Loin Medallions/Escallops – 99%VL
Code: 3048
Description
Prepared from the single loin eye muscle without the darker spinalis muscle and chain. All fat and gristle removed.
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Loin of pork – boneless, rindless.
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Follow the natural seams to remove the eye muscle and back fat from the remaining loin muscles.
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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 20 mm steaks.
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Loin Medallions/Escallops – 99%VL.