Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick)

Code: 3006

Description

Prepared from a fully trimmed loin eye muscle.

3006
3006
Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick) Meat Cut Spec Step 1

1

Loin of pork – boneless, rindless.

Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick) Meat Cut Spec Step 2

2

Follow the natural seams to remove the eye muscle and back fat from the remaining loin muscles.

Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick) Meat Cut Spec Step 3

3

Follow the natural seam and …

Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick) Meat Cut Spec Step 4

4

… remove the loin chain and spinalis muscle

Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick) Meat Cut Spec Step 5

5

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.

Thin Cut Loin Medallions/Escallops – 99%VL (5–7 mm thick) Meat Cut Spec Step 6

6

Thin Cut Loin Medallions/Escallops – 99%VL.

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