Underblade Muscle - Fully Trimmed

Code: Chuck B038

Description

All gristle is removed from both sides of the muscle.

Chuck B038
Chuck B038
Underblade Muscle - Fully Trimmed Meat Cut Spec Step 1

1

Underblade muscles as highlighted.

Underblade Muscle - Fully Trimmed Meat Cut Spec Step 2

2

Start removing the underblade muscles by exposing the blade bone (scapula).

Underblade Muscle - Fully Trimmed Meat Cut Spec Step 3

3

Underblade muscles.

Underblade Muscle - Fully Trimmed Meat Cut Spec Step 4

4

Separate the muscle as illustrated. The highlighted muscle is only suitable for braising as it contains connective tissue through the centre of the muscle.

Underblade Muscle - Fully Trimmed Meat Cut Spec Step 5

5

Remove the small muscle on top of the main muscle to expose gristle.

Underblade Muscle - Fully Trimmed Meat Cut Spec Step 6

6

Remove all gristle from both sides of the muscle.

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