The long cut bone-in leg consists of a primal leg with the sirloin attached. The leg is removed at the loin by making a cut at a right angle to the backbone between the fifth and sixth lumbar vertebra. The trotter and gambrel cord are removed above the end of the shank muscle. The flank is attached and the top portion of the flank is not removed.
Retailer Product Specs
|Pieces / Bag||1|
|Pieces / Box||6|
|Approx. Weight / Pieces||3.7 kg / 8.1 lb|
|Approx. Weight / Box||22 kg / 48.5 lb|