Short Saddle – de-boned and rolled

Code: Loin L004

Description

The bones are removed from the short saddle and the whole joint is rolled. The fillets are left inside the joint.

Loin L004
Loin L004
Meat Cut Spec Step 1

1

Cut and saw in straight line between the last cervical and first lumbar vertebrae. 

Meat Cut Spec Step 2

2

Cut and saw in straight line between the last cervical and first lumbar vertebrae.

Meat Cut Spec Step 3

3

Short saddle trimmed and ready for de-boning.

Meat Cut Spec Step 4

4

Remove all bones, excess fat, gristle and connective tissue. Roll and tie securely with string at regular intervals.

Meat Cut Spec Step 5

5

Rolled short saddle ready for use. The fillets are left inside the joint.

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