Thick Flank (untrimmed)

Code: Leg L044

Description

Untrimmed thick flank muscle.

Leg L044

Leg L044

Meat Cut Spec Step 1

1

Leg and chump. Code: Leg L001

Meat Cut Spec Step 2

2

Remove the tail and aitch bone.

Meat Cut Spec Step 3

3

Remove the topside by following the natural seam between it and the thick flank.

Meat Cut Spec Step 4

4

Topside (untrimmed). Code: Leg L046

Meat Cut Spec Step 5

5

Remove the knuckle in a straight line by cutting through the joint between the femur and tibia/fibula.

Meat Cut Spec Step 6

6

Lamb Shank (untrimmed). Code: Leg L047

Meat Cut Spec Step 7

7

Remove the femur taking care not to cut into underlying muscles.

Meat Cut Spec Step 8

8

Remove the patella with associated fat.

Meat Cut Spec Step 9

9

Remove the fillet leaving the small flank muscle (skirt) attached to the head of the fillet.

Meat Cut Spec Step 10

10

Lamb Chateaubriand. Code: Leg L038

Meat Cut Spec Step 11

11

Remove the thick flank (knuckle) by following the natural seams.

Meat Cut Spec Step 12

12

Thick Flank (untrimmed). Code: Leg L044

Meat Cut Spec Step 13

13

Remove the chump-centre cut by following the natural seams between it and the silverside.

Meat Cut Spec Step 14

14

Chump-centre cut (boneless and fully trimmed) internal view. Code: Leg L028

Meat Cut Spec Step 15

15

Chump-centre cut (boneless and fully trimmed) external view. Code: Leg L028

Meat Cut Spec Step 16

16

Silverside/salmon cut with part heel muscle.

Meat Cut Spec Step 17

17

Remove fat pocket...

Meat Cut Spec Step 18

18

...and silver gristle leaving the heel muscle attached.

Meat Cut Spec Step 19

19

Silverside/salmon cut with part heel muscle (trimmed). Code: Leg L045

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