Steaks – LMC

Code: 3064

Description

The LMC muscle is seam cut from the round shoulder and cut into steaks.

3064
3064
Meat Cut Spec Step 1

1

Shoulder – round.

Meat Cut Spec Step 2

2

Seam cut the brisket muscle and fold it …

Meat Cut Spec Step 3

3

… back towards the humerus.

Meat Cut Spec Step 4

4

Follow the contours of the shoulder blade…

Meat Cut Spec Step 5

5

… and remove.

Meat Cut Spec Step 6

6

Remove the shank and …

Meat Cut Spec Step 7

7

… humerus.

Meat Cut Spec Step 8

8

Remove the rind including excess fat.

Meat Cut Spec Step 9

9

Cut between the feather and blade to split the shoulder in two.

Meat Cut Spec Step 10

10

Blade and brisket muscle.

Meat Cut Spec Step 11

11

Remaining Feather, LMC including additional small muscle groups. Trim of excess fat and gristle.

Meat Cut Spec Step 12

12

Remove the group of small muscles attached to the LMC as illustrated …

Meat Cut Spec Step 13

13

… including the feather muscle.

Meat Cut Spec Step 14

14

Remove the thickest part of the gristle running through the LMC muscle and cut muscle into steaks.

Meat Cut Spec Step 15

15

Steaks (LMC).

Meat Cut Spec Step 16

16

Steak (LMC).

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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