Loin Cannon Steaks

Code: 3051

Prepared from the single loin eye muscle cut in half lengthways. Maximum fat level 7 mm.

Loin of Pork – boneless, rindless.

Loin of pork – boneless, rindless.

Follow the natural seam to remove the eye muscle. Trim eye muscle of excess fat, maximum fat thickness 7 mm.

Cut eye muscle into required weight and cut eye muscle lengthways to create loin cannons.

Loin Cannon. Cut the cannons into required weight steaks.

Loin Cannon Steaks.