Brisket Mini Joints

Code: Brisket B003

Description

All bone, cartilage and fat deposits are removed from the brisket. The joint is then cut into mini joints of required weights and secured with roasting bands. The diameter of the joint is approx. 60–70 mm. Maximum fat thickness 5 mm.

Brisket B003
Brisket B003
Brisket Mini Joints Meat Cut Spec Step 1

1

Remove all bones, cartilage and fat deposits.

Brisket Mini Joints Meat Cut Spec Step 2

2

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

Brisket Mini Joints Meat Cut Spec Step 3

3

Cut the prepared brisket into three pieces as illustrated. 

Brisket Mini Joints Meat Cut Spec Step 4

4

Hold in shape with elasticated roasting bands at regular intervals and cut into smaller mini joints.

Brisket Mini Joints Meat Cut Spec Step 5

5

Brisket mini joints prepared to specification and ready for sale.

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