Pavé (thick flank)

Code: Thick Flank B007

Important Note

For this product the thick flank must be matured for a minimum of 14 days.

Description

This pavé is cut from a thin muscle, which is part of the thick flank. All connective tissue and a section of coarse grain meat is removed, leaving a very tender muscle, which is cut into pavés. This pavé has a similar texture to the pavé (heel muscle).

The selected muscle is to be used for this Pavé. The small section below the dotted line is removed and used for braising.

Remove the gristle from the thin top muscle (A).

Separate the thin top muscle (A) from the main muscle block.

Continue by also removing the muscle which runs along the femur, muscle (B).

Separate muscles A and B and remove all connective tissue. Muscle A can be used for Pavés. Muscle B can be used for braising.

Remove all gristle and connective tissue from the muscle A.

Remove the section where the muscle grain is coarse. This coarse grain part is to be used for braising..

The remainder to be cut into Pavés of required weight.

Pavé.

Depending on the size of the muscle, steaks can be cut on an angle to achieve the required portion weight and cut size.