Whole fillet of beef untrimmed.
Code: Fillet B013
Prepared from the fillet tail and butterfly cut.
Remove the chain muscle and all gristle, fat and connective tissue.
Free the top and underside of the fillet of all connective tissue, gristle and fat.
Remove the tail as illustrated leaving the middle fillet with a minimum 40mm diameter.
Butterfly cut the fillet tail to create a spatchcock fillet.