Remove the gristle from the thin top muscle (A).
Code: Thick Flank B005
For this product the thick flank should be matured for a minimum of 14 days.
These steaks are produced from the tender centre muscle of the thick flank. These steaks are totally lean, without any gristle and suitable for grilling/frying.
Separate the thin top muscle (A) from the main muscle block.
Continue by also removing the muscle which runs along the femur, muscle (B).
Separate muscles A and B and remove all connective tissue.
Muscle A can be used for frying steaks. Muscle B can be used for braising.
Separate muscle C (Bullet) and muscle D.
Remove all gristle and connective tissue from muscle C (Bullet).
Muscle C (Bullet): remove a 3cm thick slice from where the muscle is attached to the knee cap and use for braising.
Follow the centre gristle and split the muscle into two.
Remove all gristle.
Hold the joints in shape by placing elasticated roasting bands at regular intervals.
Cut joints into half to create “Centre Cut” Mini Joints.
Alternatively Muscle C (Bullet) can be cut into “Centre Cut” Steaks.
Centre Cut” steak for frying or grilling.