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
Short Saddle – de-boned and rolled Meat Cut Spec Step 1

1

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

Short Saddle – de-boned and rolled Meat Cut Spec Step 2

2

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

Short Saddle – de-boned and rolled Meat Cut Spec Step 3

3

Short saddle trimmed and ready for de-boning.

Short Saddle – de-boned and rolled Meat Cut Spec Step 4

4

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

Short Saddle – de-boned and rolled Meat Cut Spec Step 5

5

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

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