For this product the thick flank should be matured for a minimum of 14 days.
Escallops (thick flank) – thin cut.
1
Separate the Pavé muscle (Vastus Medialis) from the main muscle block.
2
Continue by also removing the muscle with runs along the femur (Vastus Intermedius).
3
Separate the centre cut muscle (Rectus Femoris) from the plate muscle (Vastus Lateralis).
4
Remove fat, gristle. and connective tissue. Plate Muscle (Vastus Lateralis).
5
This muscle contains a section of fine and a section of coarse grain. Separate the two…
6
…and cut the finely grained section into thin escallops of maximum thickness 5-7mm. (This is done easier on a gravity feed slicer).
7
Escallops (Thick Flank) – Thin Cut.
