Rustic Steaks (LMC)

Code: LMC B002

Important Note

For this product the LMC should be matured for a minimum of 14 days.

Description

Produced from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The muscle is then cut across the grain and each steak scored.

LMC B002
LMC B002
Rustic Steaks (LMC) Meat Cut Spec Step 1

1

Remove external fat gristle and connective tissue.

Rustic Steaks (LMC) Meat Cut Spec Step 2

2

Follow the central gristle sheath and separate the muscle. Remove gristle.

Rustic Steaks (LMC) Meat Cut Spec Step 3

3

Remove part of the muscle for braising meat as illustrated.

Rustic Steaks (LMC) Meat Cut Spec Step 4

4

Trim muscle as illustrated and cut into steaks of the required weight.

Rustic Steaks (LMC) Meat Cut Spec Step 5

5

Top part of the LMC.

Rustic Steaks (LMC) Meat Cut Spec Step 6

6

Cut into half along the grain and cut into steaks of the required weight across the grain.

Rustic Steaks (LMC) Meat Cut Spec Step 7

7

Score each steak.

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