remove excess fat.
Lean trimmed flank muscles which can be
used for mince.
Position of the saddle (back)
Remove the legs by cutting and sawing
between the last two vertebrae.
Remove the saddle (back) by cutting
along the ribs and sawing through the
fat deposits and
Back (saddle) fully trimmed.
The saddle can be cut into 15mm thick
Barnsley (double back) chops.
Alternatively the saddle can be cut