Topside of Pork
Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick)
Code: 3035
Description
Prepared from a fully trimmed topside without the gracilis.
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Topside of Pork
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Remove the gracilis and associated muscles …
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… from the topside by following the natural seams as illustrated.
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Remove excess fat and gristle.
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Fully trimmed topside excluding gracilis muscles. Temper the topside to -2°C before slicing into 5–7 mm thick escallops.
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Thin Cut Escallops – Topside excluding gracilis muscle.