Whole fillet of beef untrimmed.
Spatchcock Fillet
Code: Fillet B013
Description
Prepared from the fillet tail and butterfly cut.
1
2
Remove the chain muscle and all gristle, fat and connective tissue.
3
Free the top and underside of the fillet of all connective tissue, gristle and fat.
4
Remove the tail as illustrated leaving the middle fillet with a minimum 40mm diameter.
5
Fillet tail.
6
Butterfly cut the fillet tail to create a spatchcock fillet.