Mini-roast (Thick Flank)

Code: Leg L013

Description

A thick flank joint with the ends squared off.

Leg L013
Leg L013
Mini-roast (Thick Flank) Meat Cut Spec Step 1

1

Remove the knuckle by cutting through the joint between the femur and tibia/fibula.

Mini-roast (Thick Flank) Meat Cut Spec Step 2

2

Carefully remove the tail and aitch bones.

Mini-roast (Thick Flank) Meat Cut Spec Step 3

3

Start cutting along the seam between the topside and the remainder of the leg.

Mini-roast (Thick Flank) Meat Cut Spec Step 4

4

Remove the topside muscle by cutting along the seam between it and the remainder of the leg.

Mini-roast (Thick Flank) Meat Cut Spec Step 5

5

Remove the femur and patella taking care not to cut into the underlying muscles.

Mini-roast (Thick Flank) Meat Cut Spec Step 6

6

Remove fat deposits.

Mini-roast (Thick Flank) Meat Cut Spec Step 7

7

Remove the rump muscles by a straight cut parallel to the anterior cut surface.

Mini-roast (Thick Flank) Meat Cut Spec Step 8

8

Separate the thick flank and silverside muscles by cutting along the natural seam between them.

Mini-roast (Thick Flank) Meat Cut Spec Step 9

9

Remove excess gristle and connective tissue.

Mini-roast (Thick Flank) Meat Cut Spec Step 10

10

Remove any loosely adhering muscles.

Mini-roast (Thick Flank) Meat Cut Spec Step 11

11

Square the ends.

Mini-roast (Thick Flank) Meat Cut Spec Step 12

12

Thick flank joint prepared to specification and ready for use.

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