Centre Cut Steaks – Thin Cut

Code: Thick Flank B012

Important Note

For this product the thick flank should be matured for a minimum of 14 days.

Description

Centre Cut Steaks – Thin Cut.

Thick Flank B012
Thick Flank B012
Centre Cut Steaks – Thin Cut Meat Cut Spec Step 1

1

Separate the Pavé muscle (Vastus Medialis) from the main muscle block.

Centre Cut Steaks – Thin Cut Meat Cut Spec Step 2

2

Continue by also removing the muscle with runs along the femur (Vastus Intermedius).

Centre Cut Steaks – Thin Cut Meat Cut Spec Step 3

3

Separate the centre cut muscle (Rectus Femoris) from the plate muscle (Vastus Lateralis).

Centre Cut Steaks – Thin Cut Meat Cut Spec Step 4

4

Centre Cut Muscle (Rectus Femoris) also known as the bullet muscle. Remove all gristle and connective tissue.

Centre Cut Steaks – Thin Cut Meat Cut Spec Step 5

5

Remove 3cm thick slice from where the muscle is attached to the knee cap and use for braising. Follow the centre gristle and split the muscle into two.

Centre Cut Steaks – Thin Cut Meat Cut Spec Step 6

6

Remove remaining gristle and cut Centre Cut muscle into thin steaks, maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).

Centre Cut Steaks – Thin Cut Meat Cut Spec Step 7

7

Centre Cut Steaks – Thin Cut.

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