Loin Joint – boneless and rindless

Code: 2005

Description

Boneless and rindless loin, rolled into a roasting joint.

2005
2005
Meat Cut Spec Step 1

1

Loin – boneless, rindless.

Meat Cut Spec Step 2

2

Loin – boneless, rindless. Maximum fat level 10 mm.

Meat Cut Spec Step 3

3

Roll the joint and secure at regular intervals with roasting bands or string.

Meat Cut Spec Step 4

4

Loin Joint – boneless and rindless.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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