Thick Flank – seam cut - Escallops

Code: Thick Flank B005

For this cut, the thick flank should be matured for a minimum of 14 days.

These steaks are produced from the tender part of the large thick flank muscle. Maximum thickness 10 mm.

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

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.

Remove all gristle.

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.

Remove all gristle and connective tissue from muscle D. Muscle D contains a section of fine and a section of coarse grain.

Separate the two.

The fine grain section of muscle D can be cut into escallops.