Delft Blue

The Hindquarter has always been popular in the restaurant and hotel industry because of its uniformity and consistency.

Offer several cuts to your consumers using controlled cutting until you have a good idea of consumer’s tastes.

The Hindquarter is fabricated into three sub-primal cuts:

1. Rough Short Loin
2. Hind Shank
3. eg

These are further separated into the following cuts:

1. Flank
2. Trimmed Short Loin
3. Sirloin Butt
4. Rump
5. Knuckle
6. Leg
7. Hind Shank