Topside Escallops

Code: Topside V004

Description

Veal Escallops cut from the topside flattened out to achieve 5 mm thickness and to maximise tenderness.

Topside V004
Topside V004
Topside Escallops Meat Cut Spec Step 1

1

Remove discoloured tissue.

Topside Escallops Meat Cut Spec Step 2

2

Remove the loosely attached cap muscle (gracilis) by cutting along the natural seam.

Topside Escallops Meat Cut Spec Step 3

3

Cap muscle (gracilis).

Topside Escallops Meat Cut Spec Step 4

4

Topside without cap muscle (gracilis).

Topside Escallops Meat Cut Spec Step 5

5

Boneless trimmed topside without cap muscle (gracilis), all visible fat removed. Cut into escallops of required weight.

Topside Escallops Meat Cut Spec Step 6

6

Flatten out between two sheets of plastic using a fat basher to achieve 5mm even thickness and to improve tenderness.

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