Escallops (Thick flank)

Code: Leg L018

Description

A trimmed thick flank muscle cut into three equal-sized escallops.

Leg L018
Leg L018
Escallops (Thick flank) Meat Cut Spec Step 1

1

Remove the leg and chump from the carcase by cutting between the last two lumbar vertebrae.

Escallops (Thick flank) Meat Cut Spec Step 2

2

Remove the knuckle by cutting through the joint between the femur and tibia/ fibula.

Escallops (Thick flank) Meat Cut Spec Step 3

3

Carefully remove the tail and aitch bones.

Escallops (Thick flank) Meat Cut Spec Step 4

4

Remove the topside muscle by cutting along the seam between it and the remainder of the leg.

Escallops (Thick flank) Meat Cut Spec Step 5

5

Remove the femur and patella taking care not to cut into the underlying muscles.

Escallops (Thick flank) Meat Cut Spec Step 6

6

Remove the rump muscles by a straight cut parallel to the anterior cut surface.

Escallops (Thick flank) Meat Cut Spec Step 7

7

Separate the thick flank and silverside muscles by cutting along the natural seam between them.

Escallops (Thick flank) Meat Cut Spec Step 8

8

Remove excess gristle and connective tissue.

Escallops (Thick flank) Meat Cut Spec Step 9

9

Remove any loosely adhering muscles.

Escallops (Thick flank) Meat Cut Spec Step 10

10

Square the ends.

Escallops (Thick flank) Meat Cut Spec Step 11

11

Slice across the grain into three equalsized portions.

Escallops (Thick flank) Meat Cut Spec Step 12

12

Thick flank escallops prepared to specification and ready for use.

×