Remove the gristle from the thin top muscle (A).
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Thick Flank – seam cut - Escallops
Code: Thick Flank B005
Important Note
For this cut, the thick flank should be matured for a minimum of 14 days.
Description
These steaks are produced from the tender part of the large thick flank muscle. Maximum thickness 10 mm.
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2
Separate the thin top muscle (A) from the main muscle block.
3
Continue by also removing the muscle which runs along the femur, muscle (B).
4
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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Remove all gristle.
12
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.
14
“Centre Cut” steak for frying or grilling.
15
Remove all gristle and connective tissue from muscle D. Muscle D contains a section of fine and a section of coarse grain.
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Separate the two.
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The fine grain section of muscle D can be cut into escallops.