Leg – Fillet End

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.