

We are very proud of our brand new 24 page product brochure.
Download the whole thing here for free!PDF (8MB) | HTML | Deutsch
Product Code : LL 1.1.9
Center-cut chops cut 1.0 to 1.5 cm thick slices sawn from center leg. Center leg is divided from whole leg with a cut just above the joint between the leg and the shank, and from the hip steak with a cut across just behind the joint between the hipbone and the leg. Each chop should display a cross section of the femur bone on both sides of the chop. No other bone or cartilage should be present.
Product Code : LM 1.1.2
Saddle taken from leg between the last and next to last lumbar vertebrae and between the 5th and 6th rib of the shoulder so that 8 ribs are included. The ribs on both sides are cut parallel 2.5 cm measured from next to last rib from the muscle to the edge or 7.5 cm from the front end of the eye muscle.
Product Code : LM 1.1.9
Long loin is prepared from forequarter by the removal of the shoulder by a cut following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut attached. The cranial cutting line is at the junction of the 1st thoracic verterbra and 7th cervical vertebra parallel with the 1st rib. The leg is removed with a cut parallel to the forequarter removal line at right angels at a measured distance from the hip joint to clear the acetabulum.
Product Code : LF 1.1.17
Shoulder is prepared from a fore-quarter and consists of the scapular, humerus and foreshank bones together with associated muscles. Shank end is tipped so that the tendon ends are not shortened. Shoulder is removed from fore-quarter by a cut following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut attached.