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Remove the gristle from the thin top muscle (A).
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- Thick Flank – seam cut - ‘Centre Cut’ Steaks
Thick Flank – seam cut - ‘Centre Cut’ Steaks
Code: Thick Flank B005
Important Note
For this product the thick flank should be matured for a minimum of 14 days.
Description
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.
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Separate the thin top muscle (A) from the main muscle block.
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Continue by also removing the muscle which runs along the femur, muscle (B).
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Separate muscles A and B and remove all connective tissue.
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Muscle A can be used for frying steaks. Muscle B can be used for braising.
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Separate muscle C (Bullet) and muscle D.
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Remove all gristle and connective tissue from muscle C (Bullet).
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Muscle C (Bullet): remove a 3cm thick slice from where the muscle is attached to the knee cap and use for braising.
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Follow the centre gristle and split the muscle into two.
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Remove all gristle.
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Hold the joints in shape by placing elasticated roasting bands at regular intervals.
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Cut joints into half to create “Centre Cut” Mini Joints.
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Alternatively Muscle C (Bullet) can be cut into “Centre Cut” Steaks.
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Centre Cut” steak for frying or grilling.