Thick Flank Joints (with added fat)

Code: Thick Flank B003

Description

This joint includes part of the rump tail. Basting fat is added to the lean parts on top of the joint. Maximum fat level 10 mm.

Thick Flank B003
Thick Flank B003
Thick Flank Joints (with added fat) Meat Cut Spec Step 1

1

Boneless untrimmed thick flank ready for preparation. 

Thick Flank Joints (with added fat) Meat Cut Spec Step 2

2

Seam back large external muscle and cut the primal lengthways along the grain to produce two equal-sized portions.

Thick Flank Joints (with added fat) Meat Cut Spec Step 3

3

Cut cod fat into thin slices and flatten with a fat basher if needed. Alternatively use pre-pressed cod fat.

Thick Flank Joints (with added fat) Meat Cut Spec Step 4

4

Remove excess fat, connective tissue and gristle. Add 10mm thick roasting fat on lean top surface and tie securely with string at regular intervals.

Thick Flank Joints (with added fat) Meat Cut Spec Step 5

5

Cut into joints of the size required.

Thick Flank Joints (with added fat) Meat Cut Spec Step 6

6

Joints vacuum packed and ready for sale.

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