Daubes (LMC)

Code: LMC B006

Description

Prepared from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The remainder is cut into daubes and held in shape by roasting bands.

LMC B006
LMC B006
Daubes (LMC) Meat Cut Spec Step 1

1

Remove external fat gristle and connective tissue.

Daubes (LMC) Meat Cut Spec Step 2

2

Follow the central gristle sheath and separate the muscle. Remove gristle.

Daubes (LMC) Meat Cut Spec Step 3

3

Remove part of the muscle for braising meat as illustrated.

Daubes (LMC) Meat Cut Spec Step 4

4

Trim muscle as illustrated and cut into required weight daubes.

Daubes (LMC) Meat Cut Spec Step 5

5

Top part of the LMC.

Daubes (LMC) Meat Cut Spec Step 6

6

Cut into half along the grain and cut into daubes of the required weight.

Daubes (LMC) Meat Cut Spec Step 7

7

Place roasting bands in opposite directions to secure the daubes into shape.

×