Shoulder Brisket Pavé

Code: FQ B009

Description

This muscle is the extension of the rib cap muscle and is attached to the LMC. The grain of the muscle is similar to the brisket, hence the name. It needs slow and long cooking.

FQ B009
FQ B009
Meat Cut Spec Step 1

1

Boneless beef shoulder. To see the full cutting specification of removal from the carcase refer to specifications FQ B001, FQ B002 and FQ B003.

Meat Cut Spec Step 2

2

Remove the underblade muscles by following the seams on top of the LMC…

Meat Cut Spec Step 3

3

…including the shoulder brisket muscle.

Meat Cut Spec Step 4

4

Separate the shoulder brisket muscle by following the natural seams.

Meat Cut Spec Step 5

5

Remove excess fat and gristle.

Meat Cut Spec Step 6

6

Trim the thin ends and cut into Shoulder Brisket Pavés.

Meat Cut Spec Step 7

7

Shoulder Brisket Pavés.

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