Stir-Fry (leg muscles 98% VL)

Code: 4003

Description

Produced from the leg and chump muscles, fully trimmed 98%VL and cut into 1 cm x 1 cm x 6 cm stir-fry strips.

4003

4003

Meat Cut Spec Step 1

1

Trimmed to 98% VL topside without the gracilis muscle …

Meat Cut Spec Step 2

2

… silverside, salmon cut …

Meat Cut Spec Step 3

3

… thick flank …

Meat Cut Spec Step 4

4

… and rump muscles can be cut into Stir-fry strips. Maximum size 1 cm x 1 cm x 6 cm

Meat Cut Spec Step 5

5

Stir-Fry (leg muscles 98% VL).

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