Lets look at the bistro rump fillet. So that's the center muscle that was attached to the
rump heart, by following down that silver gristle. So looking at this piece its nice,
uniform in shape, cylindrical, but just needs a little bit of tidying up. So first of all
we're going to remove the external fat from across the top. So that's just taking that
off just being careful not to make any deep incisions into the muscle itself, taking a little bit
of that connective tissue.
So we're basically denuding the whole of this muscle of any fat.
Making sure we check all the sides. Just a careful trim.
Got some silver gristle on the
underside so again, knife, just lightly under that sinew gristle.
Fillet it off.
A little coarse muscle at the end, that will be trimmed up for further processing.
And then when we're happy with our visual all around this little joint, we can now
just reform that into its nice, long, cylindrical piece.
Now at this point I can use string or the elasticated twine.
Place the bands at even spacing so its looks presentable.
Now the bands are just forming it up into a nice cylindrical piece,
but not squeezing the joint excessively,
because during the cooking we don't want the pressure of the band or the string to squeeze the natural
juices from that meat. So the nice thing about these bands is that it's done its job same
as string, its held it nicely in a uniform shape. But during cooking when the muscle
moves, the band actually moves as well, just to give it that bit of freedom, without that
squeezing of the juice. Now we have two options for using this piece. We can utilise it as
a joint, as a whole joint, or even cutting it down to reduce it into a smaller or mini joint
And also taking a similar piece we can use this as a steaking meat, and again
you can cut this into required size steaks, of varying thickness, so we're going to have
the larger or the more uniform steaks. So from that bistro center fillet, we have joints or steaks.