Plank Cut
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Culinary Uses

Classically “Tranches,” or Planks are first and largest derivative cuts made from Squared Off product.

Most often cutting down squared off product results in two inch (2” or 5 CM) by various lengths by two to three inch (2-3" or 5-8 CM) portions called "Planks." Planks, in turn can be cut down into the classic, named, rectangular “Logs” of various thicknesses such as Pont NeufBâtonnet,Alumette,or Julienne.

Picture a lumber mill, then think of the Plank as a long flat piece of product from which you can make the "Log Cuts."