Cut For Cooking

Ebe cut bone-in Italia cut bone-in Boneless opened with shank meat Boneless opened without shank meat Boneless opened without shank meat rindless (4d ham pulp) Boneless opened without shank meat without knuckle (staple for cooked ham) Silverside with rind or rindless (5d ham pulp) Boneless closed trimmed with shank meat Boneless closed trimmed without shank meat