All bone, cartilage and fat deposits are removed from the brisket. The joint is then rolled ready to be cut into the required size. Maximum fat thickness 5 mm.
1
Remove all bones, cartilage and fat deposits.
2
Trim external fat to a maximum thickness of 5mm and remove all discoloured tissue.
3
The fully trimmed boneless brisket ready for further preparation
4
Roll and tie securely with string at regular intervals.
5
The rolled brisket ready to be cut into smaller joints.
6
Cut the rolled brisket into required joint sizes.
