Mini Joints (LMC)

Code: LMC B005

Important Note

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

Description

Produced from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The remainder is cut into mini joints and secured with roasting bands. The diameter of the joint is approx 60–70 mm.

LMC B005
LMC B005
Meat Cut Spec Step 1

1

Remove external fat gristle and connective tissue.

Meat Cut Spec Step 2

2

Follow the central gristle sheath and separate the muscle. Remove gristle.

Meat Cut Spec Step 3

3

Remove part of the muscle for braising meat as illustrated.

Meat Cut Spec Step 4

4

Trim muscle as illustrated and cut into mini joints of the required weight.

Meat Cut Spec Step 5

5

Top part of the LMC.

Meat Cut Spec Step 6

6

Cut into half along the grain and cut into mini joints of the required weight.

Meat Cut Spec Step 7

7

Use elasticated roasting bands to secure joint.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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