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).

Thick Flank B007
Thick Flank B007
Pavé (thick flank) Meat Cut Spec Step 1

1

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

Pavé (thick flank) Meat Cut Spec Step 2

2

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

Pavé (thick flank) Meat Cut Spec Step 3

3

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

Pavé (thick flank) Meat Cut Spec Step 4

4

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

Pavé (thick flank) Meat Cut Spec Step 5

5

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

Pavé (thick flank) Meat Cut Spec Step 6

6

Remove all gristle and connective tissue from the muscle A.

Pavé (thick flank) Meat Cut Spec Step 7

7

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

Pavé (thick flank) Meat Cut Spec Step 8

8

The remainder to be cut into Pavés of required weight.

Pavé (thick flank) Meat Cut Spec Step 9

9

Pavé.

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

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