Boning a Veal Loin (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. On a cutting board, place the meat, fat side down. Using a boning knife, remove the long rib bones. Cut the tenderloin along the backbone and continue cutting away the meat from between the bones to remove the meat in one piece. Remove the backbone and trim the fat from the meat
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