Middle – boneless

Starting with the head of the fillet, following the contours of the backbone, loosen the fillet …

… and remove the fillet.

To remove the leg and chump from the side of pork, cut between the 5th and 6th (last two) lumbar vertebrae and continue by cutting and sawing in a straight line. 

To remove the forequarter, make a mark between the 4th and 5th rib in the centre of the ribcage. Followed by a mark in the centre of the 5th thoracic vertebrae. Draw a straight line and remove the fore end by cutting and sawing at a right angle.

Middle – excluding fillet. Remove the bones by sheet boning, taking care not to cut into underlying muscles.

Middle – boneless.