Short Cut Semi Boneless Leg
The short cut leg is produced by removing the primal leg from the carcass with the aitch bone removed. 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 sirloin is removed with a square cut. The aitchbone is removed leaving a smooth surface.
Retailer Product Specs
|Pieces / Bag||1|
|Pieces / Box||8|
|Approx. Weight / Pieces||2.6 kg / 5.8 lb|
|Approx. Weight / Box||21 kg / 46 lb|