Loin – 10 ribs - 4343

Loin is prepared from a Middle (Item 4322) by removal of the Belly (Item 4332) by a straight cutting line parallel to the dorsal edge and measured from the ventral edge of the eye muscle at the 4th rib.

Points requiring specification

• Specify single rib boned or fleeced.
• Skin removed.
• Ventral cutting line.
• Fat trim level.