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Butcher Techniques for Tenderizing Beef Cuts
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Butcher Techniques for Tenderizing Beef Cuts
1.
BEEF TENDERLOIN
VEAL ANGUS KUBBEH
2.
3.
SHANK TOPSIDE SIRLOIN
T-BONE BLADE
4.
FLANK TENDERLOIN RIB
EYE ROLL BLADE SHIN
5.
SILVERSIDE RUMP BEEF
RIBS CHUCK
6.
THICK FLANK KNUCKLE
SHOR RIBS BRISKET
7.
BUTCHER TECHNIQUES
8.
TRIMMING BLADE ANGLE
OF BLADE WASTAGE
9.
TO RETAIN SHAPE
MOISTURE
10.
FOR VERY LEAN
CUTS MOISTURE & FLAVOUR
11.
AU BLEU SAIGNANT
À POINT BIEN CUIT
12.
13.
14.
15.
16.
17.
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