Anatomical location of the saddle in veal, German cut.

The saddle is a meat cut from the back of several animals, especially mutton, but also beef, calf, pork, lamb and game meat (i.e. roe deer, venison). It consists of both loins and lies between the ribs and the hind leg. The saddle includes bones of the spine, muscle meat of the back, the tenderloin and kidneys.

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