Spatchcock Fillet

Code: Fillet B013

Description

Prepared from the fillet tail and butterfly cut.

Fillet B013

Fillet B013

Meat Cut Spec Step 1

1

Whole fillet of beef untrimmed.

Meat Cut Spec Step 2

2

Remove the chain muscle and all gristle, fat and connective tissue.

Meat Cut Spec Step 3

3

Free the top and underside of the fillet of all connective tissue, gristle and fat.

Meat Cut Spec Step 4

4

Remove the tail as illustrated leaving the middle fillet with a minimum 40mm diameter.

Meat Cut Spec Step 5

5

Fillet tail.

Meat Cut Spec Step 6

6

Butterfly cut the fillet tail to create a spatchcock fillet.

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