Boneless Striploin

This product is the boneless striploin obtained from the hindquarter. The cut starts at the level of the lumbosacral section of the spine and moves towards the lower part of the łata. The łata is removed at a specific distance from the eye of the M. longissimus dorsi muscle, both cranially and caudally.

Note:
– Number of ribs (0 to 3 ribs),
– Distance from the muscle eye,
– Whether the intercostal meat is retained or removed,
– Whether the supraspinous ligament is retained or removed,
– Whether the M. multifidus is retained or removed,
should be specified.