Topside Joints (without gracilis)

Code: Topside B003

Description

The loosely attached muscle (gracilis) is removed and the remainder of the topside is used. 5 mm thick basting fat is added to any lean surface on top of the joint.

Topside B003
Topside B003
Topside Joints (without gracilis) Meat Cut Spec Step 1

1

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

Topside Joints (without gracilis) Meat Cut Spec Step 2

2

Boneless trimmed topside ready for further preparation.

Topside Joints (without gracilis) Meat Cut Spec Step 3

3

Cut the topside into three equal sized portions.

Topside Joints (without gracilis) Meat Cut Spec Step 4

4

Add a 5mm thick layer of fat to lean surface parts on the top of the joint and tie securely with string at regular intervals.

Topside Joints (without gracilis) Meat Cut Spec Step 5

5

Topside roasting joints prepared and ready to cut into joints of the required size.

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