Main Topside Muscle (semimembranosus)

Code: Topside B018

Description

The main topside muscle (semimembranosus) is fully trimmed.

Topside B018
Topside B018
Meat Cut Spec Step 1

1

Remove the loosely attached muscle block,...

Meat Cut Spec Step 2

2

...gracilis, pectineus and sartorius from the topside.

Meat Cut Spec Step 3

3

Remove fat and connective tissue.

Meat Cut Spec Step 4

4

Separate the main topside muscle (semimembranosus) and the tender top muscle (adductor) following a very thin natural seam.

Meat Cut Spec Step 5

5

Main Topside Muscle.

Click here to download the PDF

© Agriculture and Horticulture Development Board 2024 | All Rights Reserved

Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

×