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Beef: Forequarter, Neck Medallions
Appears in
By Ryan Farr
Published 2011
Begin to de-bone the neck.
Keep the knife as close to the bone as possible.
Completely remove the neck bone.
Remove the large cluster of fat.
Remove the outside of the flap from the neck and begin to butterfly.
Roll the neck evenly.
Tie the neck. Make the first tie in the center and then continue to the ends, alternating ties from top to bottom, making the ties about 1½ inches/4 centimeters apart.
The finished tied neck roast.
Begin to portion. For even portions, make nice, clean, long cuts (avoid cutting with a sawing motion).