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The short loin is separated from the rump and loin at the pin-bone and may have from 1 to 3 ribs. The thick flank is removed in a straight line at a distance measured from the outer edge of the eye of the meat, at the rib end and parallel to the chine bone. The tenderloin is retained except for the butt end.
Further specification to be stated if required:
• Distance from the eye muscle for the removal of the flank.
• Number of ribs required.
• Weight range required, if any-