Daubes (Topside)

Code: Topside B007

Description

The loosely attached muscle (gracilis) is removed and the remainder of the topside is trimmed of all fat and connective tissue and cut into daubes. The dimensions of the daubes are approx 50 mm x 50 mm x 50 mm.

Topside B007
Topside B007
Daubes (Topside) Meat Cut Spec Step 1

1

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

Daubes (Topside) Meat Cut Spec Step 2

2

Boneless trimmed topside ready for further preparation.

Daubes (Topside) Meat Cut Spec Step 3

3

Separate the topside into the two main muscles by cutting along the natural seam between them.

Daubes (Topside) Meat Cut Spec Step 4

4

Take the largest muscle and cut into smaller pieces as illustrated.

Daubes (Topside) Meat Cut Spec Step 5

5

Cut into smaller pieces by cutting along the grain.

Daubes (Topside) Meat Cut Spec Step 6

6

Cut the muscles into 50mm cubes, place a band in both directions and display for sale as “Daubes”.

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