Leg - 4200

Leg is prepared from a Leg Square Cut (Item 4011) by the removal of all bones and cartilage. The flank meat and associated fat is removed. The Leg can be boned by either tunnel or seam boning methods.

Points requiring specification

• Skin removed.
• Tunnel boned.
• Seamed boned.
• Hockmeat retained.
• Fat trim level.
• Heel muscle retained or removed.
• Gland fat (star fat) retained or removed