Daubes (Topside)

Code: Topside V005

Description

The daubes are cut into 50 mm² and secured with roasting bands to maintain shape during cooking.

Topside V005
Topside V005
Daubes (Topside) Meat Cut Spec Step 1

1

Remove discoloured tissue.

Daubes (Topside) Meat Cut Spec Step 2

2

Remove the loosely attached cap muscle (gracilis) by cutting along the natural seam.

Daubes (Topside) Meat Cut Spec Step 3

3

Cap muscle (gracilis).

Daubes (Topside) Meat Cut Spec Step 4

4

Topside without cap muscle (gracilis).

Daubes (Topside) Meat Cut Spec Step 5

5

Boneless trimmed topside without cap muscle (gracilis), all visible fat removed.

Daubes (Topside) Meat Cut Spec Step 6

6

Cut into 50mm topside daubes and use roasting bands to maintain shape.

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