Escallops (LMC)

Code: LMC B003

Important Note

For this product the LMC should be matured for a minimum of 14 days.

Description

Produced from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The muscle is then cut across the grain to produce 10 mm thick escallops.

LMC B003
LMC B003
Escallops (LMC) Meat Cut Spec Step 1

1

Remove external fat gristle and connective tissue.

Escallops (LMC) Meat Cut Spec Step 2

2

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

Escallops (LMC) Meat Cut Spec Step 3

3

Remove part of the muscle for braising meat as illustrated.

Escallops (LMC) Meat Cut Spec Step 4

4

Trim muscle as illustrated and cut into 10mm thick escallops.

Escallops (LMC) Meat Cut Spec Step 5

5

Top part of the LMC.

Escallops (LMC) Meat Cut Spec Step 6

6

Cut into half along the grain and cut into 10mm thick escallops across the grain.

Escallops (LMC) Meat Cut Spec Step 7

7

Escallops.

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