Feather – split and fully trimmed (Infraspinatus)

Code: Chuck B037

Description

Separate the feather into two parts by carefully cutting on and along the central gristle sheath. Remove the gristle sheath.

Chuck B037

Chuck B037

Meat Cut Spec Step 1

1

Untrimmed feather muscle.

Meat Cut Spec Step 2

2

Remove all visible external fat and gristle.

Meat Cut Spec Step 3

3

Remove the muscle and gristle at the anterior end of the feather muscle.

Meat Cut Spec Step 4

4

Separate the feather into two parts by carefully cutting on and along the central gristle sheath.

Meat Cut Spec Step 5

5

Remove the gristle sheath.

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