Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick)

Code: 3035

Description

Prepared from a fully trimmed topside without the gracilis.

3035
3035
Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick) Meat Cut Spec Step 1

1

Topside of Pork

Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick) Meat Cut Spec Step 2

2

Topside of Pork

Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick) Meat Cut Spec Step 3

3

Remove the gracilis and associated muscles …

Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick) Meat Cut Spec Step 4

4

… from the topside by following the natural seams as illustrated.

Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick) Meat Cut Spec Step 5

5

Remove excess fat and gristle.

Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick) Meat Cut Spec Step 6

6

Fully trimmed topside excluding gracilis muscles. Temper the topside to -2°C before slicing into 5–7 mm thick escallops.

Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick) Meat Cut Spec Step 7

7

Thin Cut Escallops – Topside excluding gracilis muscle.

×