Description

Bone-in Striploin with Tenderloin

This product is the bone-in striploin with tenderloin obtained from the hindquarter. The cut starts between the last lumbar vertebra and the first sacral vertebra, moving towards the iliac tuber and the lower part of the łata. The łata is cut at the cranial point towards the iliac tuber, approximately 50 to 75 mm from the eye of the M. longissimus dorsi, and the cut runs parallel to the spine up to a specified rib.

Note:
– Required number of ribs (0 to 3 ribs),
– Distance to the eye of the M. longissimus dorsi,
– Whether the diaphragm is retained or removed,
– Whether the kidney is retained or removed,
– Whether the perirenal fat is retained or removed,
should be specified.