Oysters of pork – Topside, excl. gracilis muscle

Code: 3039

Description

Prepared from a fully trimmed topside. Maximum thickness 15 mm and width 50 mm.

3039

3039

Meat Cut Spec Step 1

1

Topside of Pork.

Meat Cut Spec Step 2

2

The Gracilis Muscle is removed from the topside.

Meat Cut Spec Step 3

3

The remainder is trimmed of visible fat and …

Meat Cut Spec Step 4

4

… cut lengthways into 50 mm wide portions.

Meat Cut Spec Step 5

5

Cut the portions into 15 mm thick steaks. Oysters of Pork.

Meat Cut Spec Step 6

6

Oyster of Pork – Topside.

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