BEEF ROUND FLAT OF ROUND

The Beef Round Flat 1/4" is the portion of the Round Gooseneck remaining after the removal of the Heel and Eye of Round. Attached muscles are removed following the natural seam. Surface fat and bevels is trimmed to an average 1/4" in thickness. Belly fat is trimmed with flake fat allowed. Side strap will be trimmed back to expose a trace of lean along the side. Heavy tendon on “nose” of flat will is removed. Heavy tendon on heel end (tail) of flat is trimmed flush with main muscle. Approximately 50% lean will be exposed on the “tail” of the flat.