Leg – Fillet End is prepared from a Leg – Chump Off (item 4820) by the removal of the middle portion of the Leg by a straight cut ventral to the tip of the exposed portion of the ischium bone and parallel to the Chump removal line.

Points Requiring Specification:

• Tail removal point.
• Sacrum removed.
• Specify distance of the cutting line from the ischium bone.
• Specify surface fat trim level.

ITEM NO.
4822