Camel Hindquarter Striploin CA050
Product Description
Camel Hindquarter Striploin CA050
The boneless camel striploin is prepared fro a (0 rib) hindquarter and is that portion of the M. logissimus dorsi muscle attached to and along the edge of (1st to the 6th) lumbar vertebrae. The flank (tail) is removed at the eye of meat at the junction of the 12th rib and 1st lumbar vertebrae and cut parallel to the chine edge to the eye of meat at the rump end. Point requiring specification: - The distance of flank removal from eye of meat. - Depth of subcutaneous fat cover.
The boneless camel striploin is prepared fro a (0 rib) hindquarter and is that portion of the M. logissimus dorsi muscle attached to and along the edge of (1st to the 6th) lumbar vertebrae. The flank (tail) is removed at the eye of meat at the junction of the 12th rib and 1st lumbar vertebrae and cut parallel to the chine edge to the eye of meat at the rump end. Point requiring specification: - The distance of flank removal from eye of meat. - Depth of subcutaneous fat cover.
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