No. per carton: approx. 20 x 4/VP Carton weight: approx. 16kgThis cut is removed from a part-boned leg by a straight cut 5-10mm below the round of the femur bone leaving the fat cap, or fell intact. The cap is subsequently removed by hand, and any residual fat is fully trimmed leaving only the heart of the rump.
Boneless Leg - Shank Off Chump Off
No. per carton: approx. 10 Carton weight: approx. 13kgThis cut is prepared from the bone in leg. The femur bone is removed by the 'tunnel bone' technique so as to leave the boneless leg in its natural shape. Optional specifications:
- Chump left intact
- Leg can be netted
No. per carton: approx. 18 x 4/VP Carton weight: approx. 15.5kgThis cut is the eye of meat from the loin or shortloin. The gristle, excessive fat and silverskin are removed to leave only the loin muscle intact. Optional specifications: Silverskin left intact