Veal Loin Trimmed No Fat
The loins are that portion remaining after the legs have beeen removed from the hindsaddle. The legs shall be removed by a straight perpendicular to the back bone through a point immediately before the hip bone so that no part of the hip bone cartliage remains on the loins.
The loins are that portion remaining after the legs have beeen removed from the hindsaddle. The legs shall be removed by a straight perpendicular to the back bone through a point immediately before the hip bone so that no part of the hip bone cartliage remains on the loins.the flank portions shall be excluded be a straight cut that is not more than 4" from the outer tip of the loin eye muscle. The kidneys and knobs are excluded. The lumbar fat shall be trimmed so that it doesn't exceed .5" in thickness from the leg end, fat shall be removed. Heavy loins should be selected with the weight of each loin needs to be 11 lbs & higher.
View Item Spec Sheet
|Unit Size||2/11 LB|
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