Middle – boneless

Code: 1035

Description

This middle has all bones removed by sheet boning and does not include the fillet.

1035
1035
Middle – boneless Meat Cut Spec Step 1

1

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

Middle – boneless Meat Cut Spec Step 2

2

… and remove the fillet.

Middle – boneless Meat Cut Spec Step 3

3

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. 

Middle – boneless Meat Cut Spec Step 4

4

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 – boneless Meat Cut Spec Step 5

5

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

Middle – boneless Meat Cut Spec Step 6

6

Middle – boneless.

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