Make the most of Beef, Lamb and Pork this Christmas with theseCutting Specifications

Picanha RoastCode:

Rump B007

1. Position of the rump. 2. Separate the cap muscle by cutting along the seam between it and the main rump muscle.

3. Carefully remove external sheets of gristle from the cap muscle.

4. Score the fat in a diamond pattern taking care not to cut into the underlying lean.

5. Square ends and sides and sell as a whole roast.

6. Alternatively cut into two equal-sized portions and sell as smaller roasting joints…

7. or cut into individual portions of 150-200 gm.

8. Picanha roast prepared to specification.

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“Premium” Easy-Carve Rump RoastCode:

Rump B008

1. Position of the rump. 2. Remove any small loosely attached muscles.

3. Separate the cap muscle by cutting along the seam between it and the main rump muscles.

4. Carefully remove external sheets of gristle.

5. Add 5mm thick fat to cover lean parts of joint if required.

6. Cut the main muscle into two portions. 7. Main muscle (two portions) and cap tied securely for use as roasting joints.

Main muscle Cap muscle

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“Premium” Carvery Leg of LambCode:

Leg L005

1. Remove the leg between the last two lumbar vertebrae.

2. French trim the knuckle and saw the end off.

3. Remove aitch and tail bone. 4. Remove the topside by following the natural seams.

5. Remove femur but leave the knuckle bone attached.

6. Trim all excess fat, especially the fat pockets (see arrows), gristle and blood particles.

7. Roll joint and secure using elasticated roasting bands or string.

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Mini-roast (Topside)Code:

Leg L011

1. Position of the topside. 2. Remove aitch bone and tail bone. 3. Follow the seam between the topside, thick flank and silverside.

4. Remove the topside, taking care not to make any deep incisions in the muscles.

5. Remove discoloured tissue, gristle and veins. External and internal fat thickness not to exceed 5mm.

6. Cut topside in half along the grain of the meat

7. Lamb mini-roast (topside). 8. Vacuum pack two lamb mini-roasts per bag.

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Leg & Chump: Carvery Roast – Boneless

Remove leg and chump by cuttingbetween the last two lumbarvertebrae

Remove aitch and tail bones takingcare not to cut into the underlyingmuscles

Skin back the rind and fat to exposethe surface of the topside muscle

Then remove the topside muscle bycutting along the seam between itand the silverside

Carefully remove the femur

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Skin and remove the hind hock Trim and remove any internal fat andgristle deposits

Remove the thick flank by cuttingalong the seam between it and thesilverside

Continued…

Carvery Roast – Boneless

Wrap loose skin around the exposedlean surfaces and form a cylindershape

Tie securely with string at regularintervals. Then score the joint evenlytaking care to cut through the rindand fat but not the underlyingmuscles

Use the joint whole or cut into anumber of smaller portions, prior tocooking

NOTEForend hocks can also be used

Leg & Chump:

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Leg & Chump: Mini Joints

Carefully remove and trim topsideand thick flank muscles from the leg

Trim topside and thick flank of anyloosely attached muscles, gristle andfat deposits

When fully trimmed cut the topsidealong the grain into three equal sizedportions

When trimmed cut the thick flankalong the grain into two equal sizedportions

Hold joints in a cylindrical shapewith elasticated roasting bands atregular intervals

Fully prepared mini joints ready forroasting