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.

Thick Flank B014
Thick Flank B014
Pavé (Thick Flank) – Thin Cut Meat Cut Spec Step 1

1

Separate the Pavé muscle (Vastus Medialis) from the main muscle block. 

Pavé (Thick Flank) – Thin Cut Meat Cut Spec Step 2

2

Continue by also removing the muscle with runs along the femur (Vastus Intermedius).

Pavé (Thick Flank) – Thin Cut Meat Cut Spec Step 3

3

Separate the Pavé muscle (Vastus Medialis) from the femur muscle (Vastus Intermedius).

Pavé (Thick Flank) – Thin Cut Meat Cut Spec Step 4

4

Remove all fat, gristle and connective tissue from the Pavé muscle (Vastus Medialis).

Pavé (Thick Flank) – Thin Cut Meat Cut Spec Step 5

5

Pavé muscle – Thick Flank (Vastus Medialis). 

Pavé (Thick Flank) – Thin Cut Meat Cut Spec Step 6

6

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

Pavé (Thick Flank) – Thin Cut Meat Cut Spec Step 7

7

Cut the remainder into thin steaks, maximum thickness 5-7mm.

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