Beef Stir-Fry (feather)

Code: Chuck B018

Description

Cut from a seam cut feather muscle, of which all fat and centre gristle are removed. The remaining lean meat is cut into stir-fry.

Chuck B018

Chuck B018

Meat Cut Spec Step 1

1

Untrimmed feather muscle.

Meat Cut Spec Step 2

2

Remove all visible external fat and gristle.

Meat Cut Spec Step 3

3

Remove the muscle and gristle at the anterior end of the feather muscle.

Meat Cut Spec Step 4

4

Split the muscle by following the centre gristle and remove the gristle.

Meat Cut Spec Step 5

5

Cut into stir-fry strips of 10mm x 10mm x 60mm.

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