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Separate the Pavé muscle (Vastus Medialis) from the main muscle block.
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- Centre Cut Steaks – Thin Cut
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.
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Continue by also removing the muscle with runs along the femur (Vastus Intermedius).
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Separate the centre cut muscle (Rectus Femoris) from the plate muscle (Vastus Lateralis).
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Centre Cut Muscle (Rectus Femoris) also known as the bullet muscle. Remove all gristle and connective tissue.
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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.
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Remove remaining gristle and cut Centre Cut muscle into thin steaks, maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).
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Centre Cut Steaks – Thin Cut.