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.

Brisket B002
Brisket B002
Brisket Joint Meat Cut Spec Step 1

1

Remove all bones, cartilage and fat deposits.

Brisket Joint Meat Cut Spec Step 2

2

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

Brisket Joint Meat Cut Spec Step 3

3

The fully trimmed boneless brisket ready for further preparation

Brisket Joint Meat Cut Spec Step 4

4

Roll and tie securely with string at regular intervals.

Brisket Joint Meat Cut Spec Step 5

5

The rolled brisket ready to be cut into smaller joints.

Brisket Joint Meat Cut Spec Step 6

6

Cut the rolled brisket into required joint sizes.

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