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.

Thick Flank B005
Thick Flank B005
Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 1

1

Remove the gristle from the thin top muscle (A).

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 2

2

Separate the thin top muscle (A) from the main muscle block.

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 3

3

Continue by also removing the muscle which runs along the femur, muscle (B).

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 4

4

Separate muscles A and B and remove all connective tissue.

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 5

5

Muscle A can be used for frying steaks. Muscle B can be used for braising.

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 6

6

Separate muscle C (Bullet) and muscle D.

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 7

7

Remove all gristle and connective tissue from muscle C (Bullet).

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 8

8

Muscle C (Bullet): remove a 3cm thick slice from where the muscle is attached to the knee cap and use for braising.

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 9

9

Follow the centre gristle and split the muscle into two. 

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 10

10

Remove all gristle. 

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 11

11

Hold the joints in shape by placing elasticated roasting bands at regular intervals.

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 12

12

Cut joints into half to create “Centre Cut” Mini Joints.

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 13

13

Alternatively Muscle C (Bullet) can be cut into “Centre Cut” Steaks.

Thick Flank – seam cut - ‘Centre Cut’ Steaks Meat Cut Spec Step 14

14

Centre Cut” steak for frying or grilling.

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