Aitch Bone Joint

Code: Silverside B014

Important Note

For this product the silverside should be matured for a minimum of 14 days.

Description

Aitch bone joint

Silverside B014
Silverside B014
Meat Cut Spec Step 1

1

Silverside with salmon cut.

Meat Cut Spec Step 2

2

Remove the aitch bone joint in a straight line…

Meat Cut Spec Step 3

3

…starting from the tip of the salmon cut.

Meat Cut Spec Step 4

4

Remove all gristle and connective tissue. Note the direction of the grain.

Meat Cut Spec Step 5

5

Place strings across the grain. External fat not to exceed 15mm.

Meat Cut Spec Step 6

6

Aitch Bone Joint.

Meat Cut Spec Step 7

7

Joint can be cut in half to produce Aitch Bone mini joints.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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