Topside Mini Joints (with added fat)

Code: Topside B006

Description

The loosely attached muscle (gracilis) is removed and the remainder of the topside prepared into mini joints. 5 mm thick basting fat is added to the lean surface on top of the joint. The diameter of the joint is approx 60–70 mm.

Topside B006
Topside B006
Topside Mini Joints (with added fat) Meat Cut Spec Step 1

1

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

Topside Mini Joints (with added fat) Meat Cut Spec Step 2

2

Boneless trimmed topside ready for further preparation.

Topside Mini Joints (with added fat) Meat Cut Spec Step 3

3

Separate the topside into the two main muscles by cutting along the natural seam between them.

Topside Mini Joints (with added fat) Meat Cut Spec Step 4

4

Take the largest muscle and cut into smaller pieces as illustrated.

Topside Mini Joints (with added fat) Meat Cut Spec Step 5

5

Add a 5mm layer of fat over one cut surface and hold in place with elasticated roasting bands at regular intervals.

Topside Mini Joints (with added fat) Meat Cut Spec Step 6

6

Cut mini joint into required size for sale.

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