Beef Stir-Fry (feather)

Code: Chuck B018

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.

Untrimmed feather muscle.

Remove all visible external fat and gristle.

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

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

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