Loin of pork – boneless, rindless.
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- Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick)
Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick)
Code: 3006
Description
Prepared from a fully trimmed loin eye muscle.
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Follow the natural seams to remove the eye muscle and back fat from the remaining loin muscles.
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Follow the natural seam and …
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… remove the loin chain and spinalis muscle
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Trim eye muscle of all remaining fat and gristle (99%VL). Temper the eye muscle to -2°C before slicing into 5–7 mm thick escallops.
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Thin Cut Loin Medallions/Escallops – 99%VL.