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.

3048
3048
Loin Medallions/Escallops – 99%VL Meat Cut Spec Step 1

1

Loin of Pork – boneless, rindless.

Loin Medallions/Escallops – 99%VL Meat Cut Spec Step 2

2

Loin of pork – boneless, rindless.

Loin Medallions/Escallops – 99%VL Meat Cut Spec Step 3

3

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

Loin Medallions/Escallops – 99%VL Meat Cut Spec Step 4

4

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

Loin Medallions/Escallops – 99%VL Meat Cut Spec Step 5

5

Trim eye muscle of all remaining fat and gristle (99%VL) and cut into 20 mm steaks.

Loin Medallions/Escallops – 99%VL Meat Cut Spec Step 6

6

Loin Medallions/Escallops – 99%VL.

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