Focus on Scotch Beef PGI cuts, joints and offal: skirt - bavette aloyau

QMS

QMS

Standard Supplier 5th December 2016

IN ASSOCIATION WITH

Description

The Scotch Beef bavette aloyau is the larger and more elongated of the two muscle groups that make up the bavette. It lies in the soft thin flank under the bavette

Average weight

Depends on carcase size. Up to 1.5kg.

Approximate yield

Depends on carcase size. Up to 1.5kg.

Preparations

The whole muscle is removed from the thin flank by following the natural muscle seams. It has an open fibrous texture which when fully trimmed of all fat and connective tissues leaves a single muscle.

Uses

The bavette aloyau is best braised as it is less suited to quick cooking than the bavette flanchet.

Cooking techniques

Grill Fry Stew Oven

Cut Origin

Cut Origin - Focus on Scotch Beef PGI cuts, joints and offal: skirt - bavette aloyau

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QMS

QMS

Standard Supplier 5th December 2016

Focus on Scotch Beef PGI cuts, joints and offal: skirt - bavette aloyau

IN ASSOCIATION WITH