Outside Flat
Rangers Valley Tip:
The Outside Flat needs to be careful examined as the grain changes through cut. Therefore, careful cut diagonal across the grain.
Ausmeat Code: 2050
Description: Outside Flat is produced from the Outside (HAM 2030) by removing the Eye Round (HAM 2040)
Average Size: 6.80 – 7.55kg
Carcase Yield: 3.20%
Suggestions:
Foodservice: The Outside Flat can be used for a number of foodservice applications. Similar to most other hindquarter butt cuts like the topside, the outside is a relatively lean product and is a good thin slice product (e.g. shabu shabu) for Asian style cuisines or as a roast in Western Cuisine.
The muscle grains on the outside vary considerably and ‘fan’. This can make it difficult to cut across the grain. To achieve the best performance, we suggest you consider cutting the Outside Flat into 2 pieces diagonally across the grain to ensure easier cutting and cooking.
If preparing as a roast, the Outside Flat will be enhanced by slow roasting and allowing the meat to rest once cooked. Remember that the roast will continue to cook while resting so remove from the roast from the oven just before it reaches the optimum core temperature. This will ensure the end result is not ‘over done’.
To prepare the Outside Flat for the perfect thin slices, slightly freeze the smaller portions to approximately 0oC so that it becomes hard, and cut 2mm thick using a slicing wheel.
Retail: To prepare the Outside Flat for the perfect thin slices or roasts, portion the Outside Flat as outlined above to make it easier to cut against the grain.
To make thin slices for stir fry or shabu shabu, slightly freeze the smaller portions of Outside Flat to approximately 0°C so that it becomes hard, and cut 2mm thick using a slicing wheel.