Neck Fillet Roast is prepared from a Forequarter by the removal of the Oyster Blade, Shank, Breast and Flap. The Neck is removed between the 3rd and 4th cervical vertebrae. The ventral cutting line is approximately 60mm measured from the ventral edge of the M. longissimus dorsi muscle cut in a straight line and parallel to the dorsal edge.

Points Requiring Specification:

• Rib number required.
• Cranial cutting line.
• M. trapezius and/or M. subscapularis removed.

ITEM NO.
5059