Brisket Pavé

Code: Brisket B004

Lean brisket muscle cut into individual ‘chunky’ pieces.

Remove all bones, cartilage and fat deposits.

Trim external fat to a maximum thickness of 5mm and remove all discoloured tissue.

Cut the prepared brisket into two equalsized pieces as illustrated.

Slice into pavé for braise or casserole.

Brisket pavé prepared to specification and ready for sale.