Brisket Joint

Code: Brisket B002

Description

All bone, cartilage and fat deposits are removed from the brisket. The joint is then rolled ready to be cut into the required size. Maximum fat thickness 5 mm.

Remove all bones, cartilage and fat deposits.

Trim external fat to a maximum thickness of 5mm and remove all discoloured tissue.

The fully trimmed boneless brisket ready for further preparation

Roll and tie securely with string at regular intervals.

The rolled brisket ready to be cut into smaller joints.

Cut the rolled brisket into required joint sizes.