Untrimmed feather muscle.
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.



1

2
Remove all visible external fat and gristle.

3
Remove the muscle and gristle at the anterior end of the feather muscle.

4
Split the muscle by following the centre gristle and remove the gristle.

5
Butterfly each portion.

6
Cut butterfly portions into escallops.

7
Escallops are ideal for marinating.