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Thread: Butchery

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  1. 16-04-2019, 11:05 PM #1
    Puffin
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    Ah, just found the information I was after: Topside, Silverside, and Thick flank - that's the one I mentioned above as the last to come off, it seems it is often cut thinly into schnitzel.
    https://www.youtube.com/watch?v=Ob5Lb86HM8U
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  2. 17-04-2019, 01:38 AM #2
    rigga
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    Yeah Puffin that thick flank is what we call round steak you can corn it cube it or cube it to make crumbed steak or mince it very versatile piece of meat all the rest is pretty much as beef
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