BEEF  TENDERLOIN VEAL ANGUS KUBBEH
 
SHANK TOPSIDE SIRLOIN T-BONE BLADE
FLANK TENDERLOIN RIB EYE ROLL  BLADE SHIN
SILVERSIDE RUMP BEEF RIBS CHUCK
THICK FLANK KNUCKLE SHOR RIBS BRISKET
BUTCHER TECHNIQUES
TRIMMING BLADE ANGLE OF BLADE WASTAGE
TO RETAIN SHAPE MOISTURE
FOR VERY LEAN  CUTS  MOISTURE  & FLAVOUR
AU BLEU SAIGNANT À  POINT BIEN CUIT
 
 
 
 
 
 
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Butchery---a slideshow

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Butchery---a slideshow

  1. 1. BEEF TENDERLOIN VEAL ANGUS KUBBEH
  2. 3. SHANK TOPSIDE SIRLOIN T-BONE BLADE
  3. 4. FLANK TENDERLOIN RIB EYE ROLL BLADE SHIN
  4. 5. SILVERSIDE RUMP BEEF RIBS CHUCK
  5. 6. THICK FLANK KNUCKLE SHOR RIBS BRISKET
  6. 7. BUTCHER TECHNIQUES
  7. 8. TRIMMING BLADE ANGLE OF BLADE WASTAGE
  8. 9. TO RETAIN SHAPE MOISTURE
  9. 10. FOR VERY LEAN CUTS MOISTURE & FLAVOUR
  10. 11. AU BLEU SAIGNANT À POINT BIEN CUIT

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