Loin of pork – boneless, rindless.
Oyster of Pork – Loin 99%VL
Code: 3052
Description
Prepared from a fully trimmed loin eye muscle cut in half lengthways. Maximum thickness 15 mm.
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Loin of pork – boneless, rindless.
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Follow the natural seam to remove the eye muscle including chain and spinalis muscle.
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Trim eye muscle of all fat and gristle.
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Cut the eye muscle in half lengthways and cut into Loin Oysters 99%VL. Maximum thickness 15 mm.
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Loin Oysters – Loin 99%VL.