Untrimmed feather muscle.
Code: Chuck B014
For this product the feather should be matured for a minimum of 14 days.
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.
Remove all visible external fat and gristle.
Remove the muscle and gristle at the anterior end of the feather muscle.
Split the muscle by following the centre gristle and remove the gristle.
Butterfly each portion.
Cut butterfly portions into escallops.
Escallops are ideal for marinating.