For this product the thick flank should be matured for a minimum of 14 days.
Pavé (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 Pavé muscle (Vastus Medialis) from the femur muscle (Vastus Intermedius).
4
Remove all fat, gristle and connective tissue from the Pavé muscle (Vastus Medialis).
5
Pavé muscle – Thick Flank (Vastus Medialis).
6
Remove the section where the muscle grain is coarse. This coarse grain part is to be used for braising.
7
Cut the remainder into thin steaks, maximum thickness 5-7mm.
