Bob Price (rjprice@ucdavis.edu)
Wed, 29 Dec 1999 15:01:16 +0000
The V-cut removes the pinions (a set of small bones found behind the
ribs), along with a strip of flesh extending one third of the fillet's
length along its lateral line, from the thickest front portion of the
meat toward the tail.
The J-cut removes the pinions and nape, a small, thin, fatty piece of
meat on the lower side of the fillet, forward of the belly. The J-cut
may also remove the thin belly meat just behind the nape.
Bob
McGee Family wrote:
> Please tell me where I can find information about different fillet
> forms.
> 'J' cut, 'Centre cut', 'V' cut , Loin, Tail etc, etc,
>
> Mike McGee
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