Thick Flank – seam cut - Mini Joints ‘Centre Cut’

Code: Thick Flank B005

Important Note

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

Description

These joints are produced from the tender centre muscle of the thick flank. These joints are totally lean, without any gristle.

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

1

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

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

2

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

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

3

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

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

4

Separate muscles A and B and remove all connective tissue.

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

6

Separate muscle C (Bullet) and muscle D.

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

7

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

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

9

Follow the centre gristle and split the muscle into two.

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

10

Remove all gristle.

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

11

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

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

12

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

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