Focus on Scotch Beef PGI cuts, joints and offal: loin - bone in

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

A Scotch Beef premium cut, removed from the back of the carcass between the rump and the fore rib. It consists of lumbar and thoracic vertebrae and between 3 and 5 ribs. The length of loin 'tail’, depends on final use, but is measured from the tip of the eye muscle. Click to discover a range of excellent Scotch Beef recipes added by other chefs and suppliers.

Average weight

Depends on carcase size.

Approximate yield

Depends on carcase size.

Preparations

For t bone <span>Scotch Beef</span><span> </span>steaks, the lumbar vertebrae and fillet are left attached. For sirloin steaks or joints all bones and back strap gristle are removed.

Uses

Ideal for ‘t’ bone steaks. Sirloin steaks of required thickness, and roasting joints. The ‘loin’ fillet for steaks.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: loin - bone in
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Quality Meat Scotland

QMS

Standard Supplier 2nd November 2016

Focus on Scotch Beef PGI cuts, joints and offal: loin - bone in

IN ASSOCIATION WITH