Escallops (Thick Flank) – Thin Cut

Code: Thick Flank B013

Important Note

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

Description

Escallops (thick flank) – thin cut.

Thick Flank B013
Thick Flank B013
Escallops (Thick Flank) – Thin Cut Meat Cut Spec Step 1

1

Separate the Pavé muscle (Vastus Medialis) from the main muscle block.

Escallops (Thick Flank) – Thin Cut Meat Cut Spec Step 2

2

Continue by also removing the muscle with runs along the femur (Vastus Intermedius).

Escallops (Thick Flank) – Thin Cut Meat Cut Spec Step 3

3

Separate the centre cut muscle (Rectus Femoris) from the plate muscle (Vastus Lateralis).

Escallops (Thick Flank) – Thin Cut Meat Cut Spec Step 4

4

Remove fat, gristle. and connective tissue. Plate Muscle (Vastus Lateralis). 

Escallops (Thick Flank) – Thin Cut Meat Cut Spec Step 5

5

This muscle contains a section of fine and a section of coarse grain. Separate the two…

Escallops (Thick Flank) – Thin Cut Meat Cut Spec Step 6

6

…and cut the finely grained section into thin escallops of maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).

Escallops (Thick Flank) – Thin Cut Meat Cut Spec Step 7

7

Escallops (Thick Flank) – Thin Cut.

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