Brisket Pavé

Code: Brisket B004

Description

Lean brisket muscle cut into individual ‘chunky’ pieces.

Brisket B004

Brisket B004

Meat Cut Spec Step 1

1

Remove all bones, cartilage and fat deposits.

Meat Cut Spec Step 2

2

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

Meat Cut Spec Step 3

3

Cut the prepared brisket into two equalsized pieces as illustrated.

Meat Cut Spec Step 4

4

Slice into pavé for braise or casserole.

Meat Cut Spec Step 5

5

Brisket pavé prepared to specification and ready for sale.

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