Venison
Bone in Loin Chop, T Bone
A Bone in 0 Rib Loin is removed as a saddle with tenderloin insitu. The loin is split down the backbone and cut along its length to give a 45mm tail. All main fat seams, saw dust and spinal cord are removed. Loin is cut by saw into approximate 25mm (1 inch) chops and packed 2 chops per vacuum bag to approximately 340g (12 oz).
