Cut:
- Removal of the femur bone;
- Removal of the shank;
- Removal of the knuckle bone;
- Partial removal of the topside (a portion covers the topside);
- Removal of the rind from the knuckle and topside;
- Squaring;
- Optionally, 2 or 3 strings can be added at the customer’s request;
- “Lean” quality.