Topside Joints (traditional)

Code: Topside B004

Description

The whole topside is cut into three equal joints. 10 mm thick basting fat is added to any lean surface on top of the joint.

Topside B004
Topside B004
Topside Joints (traditional) Meat Cut Spec Step 1

1

Remove all discoloured tissue, gristle and excess fat from external side of the topside.

Topside Joints (traditional) Meat Cut Spec Step 2

2

From the internal side remove the loose hanging muscle…

Topside Joints (traditional) Meat Cut Spec Step 3

3

blood veins, gristle and discoloured tissue.

Topside Joints (traditional) Meat Cut Spec Step 4

4

Cut the topside into three equal pieces.

Topside Joints (traditional) Meat Cut Spec Step 5

5

Add fat to lean parts on top of the joint and tie at regular intervals. Fat thickness not to exceed 10mm.

Topside Joints (traditional) Meat Cut Spec Step 6

6

Vacuum pack.

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Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL

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