Pavé (underblade fillet)

Code: Chuck B020

Important Note

For this product the underblade muscle must be matured for a minimum of 14 days.

Description

The smaller underblade muscle (fillet) can be cut into tender pavés.

Chuck B020
Chuck B020
Meat Cut Spec Step 1

1

Underblade muscle (underblade fillet) as highlighted.

Meat Cut Spec Step 2

2

Remove the underblade muscle (underblade fillet)...

Meat Cut Spec Step 3

3

by following the natural seam between it and the LMC (thick rib).

Meat Cut Spec Step 4

4

Underblade muscle (underblade fillet).

Meat Cut Spec Step 5

5

Trim the muscle of all fat and connective tissue.

Meat Cut Spec Step 6

6

Fully trimmed muscle to be cut into Pavés

Meat Cut Spec Step 7

7

Pavé (underblade fillet).

Click here to download the PDF

© Agriculture and Horticulture Development Board 2024 | All Rights Reserved

Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

×