Thin Cut Escallops – Topside, excl. gracilis muscle (5–7 mm thick)

Code: 3035

Prepared from a fully trimmed topside without the gracilis.

Topside of Pork

Topside of Pork

Remove the gracilis and associated muscles …

… from the topside by following the natural seams as illustrated.

Remove excess fat and gristle.

Fully trimmed topside excluding gracilis muscles. Temper the topside to -2°C before slicing into 5–7 mm thick escallops.

Thin Cut Escallops – Topside excluding gracilis muscle.