Flat Iron Escallops

Code: Chuck B014

Important Note

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

Description

Cut from a seam cut feather muscle, of which all fat and centre gristle are removed. The lean muscle is then butterfly cut to produce thin escallops.

Chuck B014
Chuck B014
Flat Iron Escallops Meat Cut Spec Step 1

1

Untrimmed feather muscle.

Flat Iron Escallops Meat Cut Spec Step 2

2

Remove all visible external fat and gristle.

Flat Iron Escallops Meat Cut Spec Step 3

3

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

Flat Iron Escallops Meat Cut Spec Step 4

4

Split the muscle by following the centre gristle and remove the gristle.

Flat Iron Escallops Meat Cut Spec Step 5

5

Butterfly each portion.

Flat Iron Escallops Meat Cut Spec Step 6

6

Cut butterfly portions into escallops.

Flat Iron Escallops Meat Cut Spec Step 7

7

Escallops are ideal for marinating.

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