All bone, cartilage and fat deposits are removed from the brisket. The joint is then cut into mini joints of required weights and secured with roasting bands. The diameter of the joint is approx. 60–70 mm. 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
Cut the prepared brisket into three pieces as illustrated.
4
Hold in shape with elasticated roasting bands at regular intervals and cut into smaller mini joints.
5
Brisket mini joints prepared to specification and ready for sale.
