For this product the LMC should be matured for a minimum of 14 days.
Produced from the LMC muscle, which is seam cut to remove all gristle and connective tissue. The remainder is cut into mini joints and secured with roasting bands. The diameter of the joint is approx 60–70 mm.
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1
Remove external fat gristle and connective tissue.
2
Follow the central gristle sheath and separate the muscle. Remove gristle.
3
Remove part of the muscle for braising meat as illustrated.
4
Trim muscle as illustrated and cut into mini joints of the required weight.
5
Top part of the LMC.
6
Cut into half along the grain and cut into mini joints of the required weight.
7
Use elasticated roasting bands to secure joint.
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