The loosely attached muscle (gracilis) is removed and the remainder of the topside prepared into mini joints. 5 mm thick basting fat is added to the lean surface on top of the joint. The diameter of the joint is approx 60–70 mm.
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1
Remove the loosely attached muscle (gracilis) by cutting along the natural seam.
2
Boneless trimmed topside ready for further preparation.
3
Separate the topside into the two main muscles by cutting along the natural seam between them.
4
Take the largest muscle and cut into smaller pieces as illustrated.
5
Add a 5mm layer of fat over one cut surface and hold in place with elasticated roasting bands at regular intervals.
6
Cut mini joint into required size for sale.
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