How to prepare a Scotch Beef bistro rump fillet into joints and steaks

Let's look at the Bistro rump fillet so that's the centre muscle that was attached to the rump’s heart by following down it's over gristle so looking at this piece it’s nice, uniform in shape cylindrical, but just needs a little bit tidying up so first of all going to remove the external fats from across the top so it's taking that off just being careful not to make any deep incisions into the muscle of any fat itself taking little bit of that connective tissue and we’re basically denuding the whole of this muscle of any fat, making sure we check all the sides, just a careful trim have some silver gristle on the underside, so again knife just slightly under that silver gristle filleted off little course muscle at the end that will be trimmed up for further processing, wWhen 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 band's it even spacing so it looks presentable now the bands are just for men it up into a nice cylindrical peace but not squeezing the joint excessively because during the cooking we don't want the pressure 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 this I'm a string it's 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 utilize it as the 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 staking meat and again you can cut this into required size steaks of variant thickness, so looking at the larger or the more uniform stakes so from that bistro centre fillet we have joints or steaks.

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