Pavé (heel muscle)

Code: Leg B002

Important Note

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

Description

The heel muscle is seam cut and two tender muscles are removed to use this pavé. A section of coarse grain meat is removed. This pavé has a similar texture to the pavé (Thick Flank).

Leg B002
Leg B002
Meat Cut Spec Step 1

1

Heel muscle.

Meat Cut Spec Step 2

2

Remove the Pencil muscle by following the natural seams.

Meat Cut Spec Step 3

3

Pencil muscle (flexor superficialis).

Meat Cut Spec Step 4

4

The remaining muscle (gastrocnemius) can be…

Meat Cut Spec Step 5

5

…separated into 3 parts by following…

Meat Cut Spec Step 6

6

…the natural seams between them.

Meat Cut Spec Step 7

7

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

Meat Cut Spec Step 8

8

From the less tender muscle,…

Meat Cut Spec Step 9

9

…remove excess gristle and…

Meat Cut Spec Step 10

10

…cut into Braising Steaks.

Meat Cut Spec Step 11

11

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

Meat Cut Spec Step 12

12

Remove all connective tissue and gristle.

Meat Cut Spec Step 13

13

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

Meat Cut Spec Step 14

14

Cut muscle into Pavés of required weight.

Meat Cut Spec Step 15

15

Both muscles cut into Pavés.

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