For this product the thick flank must be matured for a minimum of 14 days.
This pavé is cut from a thin muscle, which is part of the thick flank. All connective tissue and a section of coarse grain meat is removed, leaving a very tender muscle, which is cut into pavés. This pavé has a similar texture to the pavé (heel muscle).
1
The selected muscle is to be used for this Pavé. The small section below the dotted line is removed and used for braising.
2
Remove the gristle from the thin top muscle (A).
3
Separate the thin top muscle (A) from the main muscle block.
4
Continue by also removing the muscle which runs along the femur, muscle (B).
5
Separate muscles A and B and remove all connective tissue. Muscle A can be used for Pavés. Muscle B can be used for braising.
6
Remove all gristle and connective tissue from the muscle A.
7
Remove the section where the muscle grain is coarse. This coarse grain part is to be used for braising..
8
The remainder to be cut into Pavés of required weight.
9
Pavé.
Depending on the size of the muscle, steaks can be cut on an angle to achieve the required portion weight and cut size.
