Cut and saw in straight line between the last cervical and first lumbar vertebrae.
- Home
- Meat Purchasing Guide
- Short Saddle – de-boned and rolled
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.
1
2
Cut and saw in straight line between the last cervical and first lumbar vertebrae.
3
Short saddle trimmed and ready for de-boning.
4
Remove all bones, excess fat, gristle and connective tissue. Roll and tie securely with string at regular intervals.
5
Rolled short saddle ready for use. The fillets are left inside the joint.