Escallops (LMC)

Code: LMC V001

Description

Prepared from the LMC, with all connective tissue and fat removed. Flattened out to achieve the correct thickness and to maximise tenderness.

LMC V001
LMC V001
Escallops (LMC) Meat Cut Spec Step 1

1

Remove external fat gristle and…

Escallops (LMC) Meat Cut Spec Step 2

2

....connective tissue.

Escallops (LMC) Meat Cut Spec Step 3

3

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

Escallops (LMC) Meat Cut Spec Step 4

4

Trim muscle as illustrated and cut into steaks of the required weight.

Escallops (LMC) Meat Cut Spec Step 5

5

Flatten out between two sheets of plastic using a fat basher to achieve the required thickness and to improve tenderness.

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