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Separate the Pavé muscle (Vastus Medialis) from the main muscle block.
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- Pavé (Thick Flank) – Thin Cut
Pavé (Thick Flank) – Thin Cut
Code: Thick Flank B014
Important Note
For this product the thick flank should be matured for a minimum of 14 days.
Description
Pavé (thick flank) – thin cut.
1
2
Continue by also removing the muscle with runs along the femur (Vastus Intermedius).
3
Separate the Pavé muscle (Vastus Medialis) from the femur muscle (Vastus Intermedius).
4
Remove all fat, gristle and connective tissue from the Pavé muscle (Vastus Medialis).
5
Pavé muscle – Thick Flank (Vastus Medialis).
6
Remove the section where the muscle grain is coarse. This coarse grain part is to be used for braising.
7
Cut the remainder into thin steaks, maximum thickness 5-7mm.