Increase your steak range

Increase your Steak Range Quality Standard beef

Denver Steak

Pavé (Underblade)

Hanger Pavé

Rib Eye Fillet

Ranch Steak

Pavé (Heel Muscle)

A range of butchery videos and step by step cutting specifications for over 320 beef, lamb and mutton cuts are available at www.eblextrade.co.uk

Quality Standard Mark beef and lamb

Marketing the Scheme

The EBLEX Quality Standard Mark Scheme was launched in October 2004 to stimulate the market conditions in England. The scheme has specifications for beef and lamb to improve efficiency, add value in the supply chain and guarantee enhanced eating quality.

Retailers, suppliers and caterers who join the scheme, benefit from free marketing support materials to assist them to promote the scheme to their customers.

The scheme provides consumers with assured beef and lamb from the farm to point-of-purchase, providing provenance and integrity throughout the supply chain. The standards and specifications cover farm assurance and quality assurance throughout the supply chain, animal age, carcase specifications, maturation, eating quality, animal welfare and care for the environment.

Retailers Retailers receive point-of-sale materials, stockist stickers, membership certificates, consumer literature and branding materials.

Benefits of the Scheme • Enhanced eating quality • Assured from farm to point-of-purchase, providing total product integrity • Independently inspected • Consumer confidence, encouraging a purchasing preference • Better returns through the supply chain • Improving carcase yield and value • Provenance • Consumer marketing campaigns • Trade marketing support • Point-of-sale and consumer literature

For more information on supply and marketing support, contact: The Scheme Hotline on 0845 491 8787 Or write to: EBLEX, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL. EBLEX is a division of the Agriculture and Horticulture Development Board.

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Joining the scheme • Comprehensive range of marketing support • Materials to promote your business as a member of the scheme – whether you are a retailer, caterer or supplier • Membership certificates to demonstrate that the Quality Standard Mark beef and lamb you sell meets the requirements of the Scheme To join the scheme you will have to fill in a declaration form, which confirms that your business meets the required standard. Once a member of the scheme you will be audited to verify that these standards are being adhered to.

Quality Standard Mark beef and lamb Membership Declara tion Form Sign up now to bene fit from Quality Standard Mark Scheme membership.

EBLEX Code:

Denver Steak

Chuck B025

1. Chuck roll.

2. Remove yellow gristle (backstrap).

3. Follow the natural seam of the top muscles of the chuck roll starting with the chuck eye and....

4. ...remove the crest muscle (Rhomboideus).

5. Discoloured tissue, gristle and excess fat is to be removed from the spider muscle (Serratus ventralis).

6. Cut spider muscle into Denver Steaks along the grain as illustrated.

7. Denver Steaks.

8. Denver Steak.

For this product the spider muscle (Serratus ventralis) must be matured for a minimum of 14 days.

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EBLEX Code:

Flat Iron Steak

Chuck B013

1. Position of the feather.

2. Remove yellow gristle (backstrap).

3. Remove all visible external fat and gristle.

4. Remove the muscle and gristle at the anterior end of the feather muscle.

5. Separate the feather into two parts by carefully cutting on and along the central gristle sheath.

6. Remove the gristle sheath.

7. Cut into portions of the required sized and score diagonally.

8. These portions are ideal for marinating.

For this product the feather should be matured for a minimum of 14 days.

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EBLEX Code:

Rustic Steaks (LMC)

LMC B002

Braising Braising 1. Position of the LMC.

Braising

2. Remove external fat gristle and connective tissue.

3. Follow the central gristle sheath and separate the muscle. Remove gristle.

4. Remove part of the muscle for braising meat as illustrated.

6. Top part of the LMC.

7. Cut into half along the grain and cut into steaks of the required weight across the grain.

8. Score each steak.

Stir-fry

5. Trim muscle as illustrated and cut into steaks of the required weight.

For this product the LMC should be matured for a minimum of 14 days.

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EBLEX Code:

Pavé (underblade)

Chuck B019

1. Position of the underblade muscles.

2. Underblade muscles as highlighted.

3. Start removing the underblade muscles by exposing the blade bone (scapula).

4. Underblade muscles.

5. Separate the muscle as illustrated.

The highlighted muscle is only suitable for braising as it contains connective tissue through the centre of the muscle.

6. Remove the small muscle on top of the main muscle to expose gristle.

7. Remove all gristle from both sides of the muscle and cut into Pavés.

8. Pavé (underblade).

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

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EBLEX Code:

Pavé (underblade fillet)

Chuck B020

1. Position of the underblade muscle (underblade fillet).

2. Underblade muscle (underblade fillet) as highlighted.

3. Remove the underblade muscle (underblade fillet)...

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

5. Underblade muscle (underblade fillet).

6. Trim the muscle of all fat and connective tissue.

7. Fully trimmed muscle to be cut into Pavés.

8. Pavé (underblade fillet).

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

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EBLEX Code:

Bavette (flank skirt)

1. Position of the flank skirt.

2. Trim flank skirt muscles of external fat and connective tissue.

Thin Flank B006

3. Lean flank skirt.

5. Bavette.

For this product the flank skirt must be matured for a minimum of 14 days.

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4. Cut steaks on an angle to create a larger surface area.

EBLEX Code:

PavĂŠ (heel muscle)

Leg B002

1. Position of the heel muscle.

2. Internal and...

3. ...external view of the heel muscle.

The highlighted muscle is to be used for PavĂŠs. The small section to the left of the dotted line is removed.

4. Remove this muscle by following the seam along the shin - like centre muscle.

5. Internal view.

6. External view.

7. Follow the natural seam and also remove...

8. ...the small muscle as illustrated.

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

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Pavé (heel muscle) - continued

9. The two selected muscles from the heel suitable for Pavés.

10. Remove all connective tissue and gristle.

11. Remove the coarse section of the large muscle and square the ends of the smaller muscle.

EBLEX Code:

Leg B002

12. Cut muscle into Pavés of required weight.

Depending on the size of the muscle, steaks can be cut on an angle to achieve the required portion weight and cut size.

13. Pavé from the larger muscle.

14. Pavé from the smaller muscle.

15. Both muscles cut into Pavés.

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

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Hanger Pavé (body skirt)

1. Position of the body skirt.

2. Remove all connective tissue and gristle from the outside of the body skirt.

3. Follow the centre gristle....

5. Remove centre gristle.

6. Cut each part into two to create Hanger Pavés.

7. Hanger Pavé.

EBLEX Code:

Offal B003

4. ...being careful not to cut into lean muscle.

For this product the body skirt must be matured for a minimum of 14 days.

11

EBLEX Code:

Rib Eye Fillet

1. Position of the chuck roll.

2. Remove yellow gristle (backstrap) from the chuck roll.

5. Remove excess fat and gristle.

6. Rib Eye Fillet.

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Chuck B027

3. Follow the natural seams, starting with the chuck eye and remove the spider muscle (Serratus ventralis).

4. Remove the continuation of the rib eye following the natural seams.

“Premium” Prime & Bistro Rump Steaks

EBLEX Code:

Rump B003

1. Position of the rump.

2. Boneless untrimmed rump with the tail muscle (TFL) removed.

3. Remove the cap muscle by cutting along the seam between it and the rest of the rump.

4. Separate the remaining two muscles by cutting along the seam between them.

5. Remove excess fat, gristle and connective tissue to leave exposed lean surfaces.

6. Slice the centre rump muscle evenly across the grain into…

7. “Premium” Prime Rump Steak.

8. Slice the side rump muscle evenly across the grain into… “Premium” Bistro Rump Steaks.

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EBLEX Code:

Picanha Roast

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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EBLEX Code:

Ranch Steaks

1. Position of the topside.

2. Remove the loosely attached muscle (gracilis) by cutting along the natural seam.

5. Slice the larger muscle across the grain and evenly at 10mm intervals.

6. Lightly score each steak with a diamond pattern and display for sale.

Topside B009

3. Boneless trimmed topside ready for further preparation.

4. Separate the topside into the two main muscles by cutting along the natural seam between them.

For this product the topside should be matured for a minimum of 14 days.

15

EBLEX Code:

Tender Top Steaks

Topside B015

1. Position of the topside.

2. Trim topside of all visible fat, gristle and connective tissue.

3. Remove gracilis muscle by following the natural seam and trim all connective tissue.

4. Separate the topside into the two main muscles by cutting along the natural seam between them. Only the side muscle (bullet) is to be used for this steak.

5. Expose the main blood veins by removing...

6. ...the top layer of the muscle. Remove the main blood veins.

7. Cut into portions of required weight.

8. Tender Top Steak.

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

16

EBLEX Code:

Escallops (Salmon Cut)

1. Position of the silverside.

2. Remove the salmon cut from the silverside by cutting along the natural seam.

Silverside B004

3. Remove all external fat and gristle.

4. Square the ends and slice escallops across the grain at 5mm intervals.

5. Escallops are ideal for marinating.

For this product the salmon cut should be matured for a minimum of 14 days.

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Thick Flank - seam cut

1. Position of the thick flank, without rump tail.

Muscle A

Muscle B

5. Separate muscles A and B and remove all connective tissue.

2. Remove the gristle from the thin top muscle (A).

Muscle A

Thick Flank B005

3. Separate the thin top muscle (A) from the main muscle block.

4. Continue by also removing the muscle which runs along the femur, muscle (B).

7. Separate muscle C (Bullet) and muscle D.

8. Remove all gristle and connective tissue from muscle C (Bullet).

Muscle B

6. Muscle A can be used for frying steaks.

Muscle B can be used for braising.

For this product the thick flank should be matured for a minimum of 14 days.

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EBLEX Code:

Thick Flank - seam cut - continued

EBLEX Code:

Thick Flank B005

Braising 9. Muscle C (Bullet): remove a 3cm thick slice from where the muscle is attached to the knee cap and use for braising.

10. Follow the centre gristle and split the muscle into two.

11. Remove all gristle.

12. Hold the joints in shape by placing elasticated roasting bands at regular intervals.

13. Cut joints into half to create “Centre Cut” Mini Joints.

14. Alternatively Muscle C (Bullet) can be cut into “Centre Cut” Steaks.

15. “Centre Cut” steak for frying or grilling.

16. Remove all gristle and connective tissue from muscle D. Muscle D contains a section of fine and a section of coarse grain.

For this product the thick flank should be matured for a minimum of 14 days.

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Thick Flank - seam cut - continued

Fine Grain

17. Separate the two.

Thick Flank B005

Course Grain

18. The fine grain section of muscle D can be cut into Escallops.

19. The coarse section of muscle D can be‌

For this product the thick flank should be matured for a minimum of 14 days.

20

EBLEX Code:

20. used for Diced Braising.