Delft Blue

I. Flank
The flank is partially attached to the short
loin and the leg. Remove the flank from the short loin 3 inches below the eye. The flank is used primarily for grinding. It also contains the flank steak which is sold as is or cubed.

II. Short Loin
The short loin contains the following:

1. Kidney
2. Boned loin
3. Chops
4. Cutlets

1. Kidney
The short loin contains the kidney which is considered a delicacy. Remove the kidney, remove the suet from the kidney, and sell as is. Be sure to label as veal kidney.

2. Boned Loin
To bone the loin, lay it tenderloin up. Using the tip of a boning knife, loosen the tenderloin by cutting along the chine bone. Cut under the tenderloin to remove it from the short loin. Hold the knife blade very close to the bone and remove the exposed vertebrae section from the short loin.

3. Chops, cutlets
The boned loin can be sliced ½” thick for chops or ¼” thick for cutlets.

Loin Chops – Loin Roast(bone-in) – Boneless Strip Loin – Tenderloin

Butterflied Chops – Boneless Loin Chops

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