Braising Steaks (heel muscle)

Code: Leg B004

Important Note

For this cut, the heel muscle should be matured for a minimum of 14 days.

Description

Braising steaks (heel muscle).

Leg B004

Leg B004

Meat Cut Spec Step 1

1

Heel Muscle.

Meat Cut Spec Step 2

2

Heel Muscle.

Meat Cut Spec Step 3

3

Remove the pencil muscle (flexor superficialis) by following the natural seams.

Meat Cut Spec Step 4

4

Remove the thickest part of the gristle.

Meat Cut Spec Step 5

5

Fold muscle over and cut into…

Meat Cut Spec Step 6

6

…steaks of even thickness.

Meat Cut Spec Step 7

7

Braising steaks (heel muscle).

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