Turning the knife blade, cutup and under the bones exposed. Keep cutting close to the bones until the strip of bones can be lifted clear of the large muscle underneath. This muscle may be called the boneless loin, the striploin or the back strap.
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Press, 21 November 1987, Page 18
Word Count
44Turning the knife blade, cutup and under the bones exposed. Keep cutting close to the bones until the strip of bones can be lifted clear of the large muscle underneath. This muscle may be called the boneless loin, the striploin or the back strap. Press, 21 November 1987, Page 18
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