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8

20.

remove excess fat.

21.

Lean trimmed flank muscles which can be

used for mince.

22.

Position of the saddle (back)

23.

Remove the legs by cutting and sawing

24.

between the last two vertebrae.

25.

Remove the saddle (back) by cutting

along the ribs and sawing through the

vertebrae.

26.

Remove excess

27.

fat deposits and

28.

back fat.

29.

Back (saddle) fully trimmed.

30.

The saddle can be cut into 15mm thick

Barnsley (double back) chops.

31.

Alternatively the saddle can be cut