Pavé (underblade)

Code: Chuck B019

Important Note

For this product the underblade muscle must be matured for a minimum of 14 days.

Description

The underblade muscle is situated between the shoulder blade and chuck. When trimmed of all fat and connective tissue is then cut into pavés.

Chuck B019
Chuck B019
Pavé (underblade) Meat Cut Spec Step 1

1

Underblade muscles as highlighted.

Pavé (underblade) Meat Cut Spec Step 2

2

Start removing the underblade muscles by exposing the blade bone (scapula).

Pavé (underblade) Meat Cut Spec Step 3

3

Underblade muscles.

Pavé (underblade) Meat Cut Spec Step 4

4

Separate the muscle as illustrated. The highlighted muscle is only suitable for braising as it contains connective tissue through the centre of the muscle.

Pavé (underblade) Meat Cut Spec Step 5

5

Remove the small muscle on top of the main muscle to expose gristle.

Pavé (underblade) Meat Cut Spec Step 6

6

Remove all gristle from both sides of the muscle and cut into Pavés.

Pavé (underblade) Meat Cut Spec Step 7

7

Pavé (underblade).

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