Heel Muscles for Pavé (Gastrocnemius)

Code: Leg B002

Important Note

For this cut, the heel muscle should be matured for a minimum of 14 days.

Description

These two muscles are extremely tender and suitable for Pavés.

Leg B002
Leg B002
Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 1

1

Heel muscle.

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 2

2

Remove the Pencil muscle by following the natural seams.

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 3

3

Pencil muscle (flexor superficialis).

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 4

4

The remaining muscle (gastrocnemius) can be…

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 5

5

…separated into 3 parts by following…

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 6

6

…the natural seams between them.

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 7

7

A. very tender – frying quality B. less tender - braising quality.

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 8

8

From the less tender muscle,…

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 9

9

…remove excess gristle and…

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 10

10

…cut into Braising Steaks.

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 11

11

The remaining 2 muscles are extremely tender and suitable for Pavés.

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 12

12

Remove all connective tissue and gristle.

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 13

13

Remove the coarse section of the larger muscle and square the ends of the smaller muscle.

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 14

14

Cut muscle into Pavés of required weight.

Heel Muscles for Pavé (Gastrocnemius) Meat Cut Spec Step 15

15

Both muscles cut into Pavés.

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