Thin Flank 70%VL

Code: Thin Flank B014

Description

Excess fat is trimmed to achieve a 70%VL.

Thin Flank B014

Thin Flank B014

Meat Cut Spec Step 1

1

3 rib bone thin flank. Internal view.

Meat Cut Spec Step 2

2

Remove the inside skirt.

Meat Cut Spec Step 3

3

Remove the goose skirt.

Meat Cut Spec Step 4

4

Remove the bavette (flank skirt).

Meat Cut Spec Step 5

5

Remove the intercostal muscles.

Meat Cut Spec Step 6

6

Trim remainder of excess fat to achieve a 70%VL.

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