Daubes – leg muscles

Code: 3018

Description

Required weight portions are prepared from the topside, silverside, rump or thick flank and secured with roasting bands.

Daubes – leg muscles Meat Cut Spec Step 1

Topside.

Daubes – leg muscles Meat Cut Spec Step 2

Silverside.

Daubes – leg muscles Meat Cut Spec Step 3

Rump.

Daubes – leg muscles Meat Cut Spec Step 4

Thick Flank.

Daubes – leg muscles Meat Cut Spec Step 5

All the featured leg muscles when trimmed of excess fat and gristle can be cut into portions of required weight and secured with roasting bands to create Daubes.