Remove yellow gristle (backstrap).
Chuck Eye “Centre Cut” Joint
Code: Chuck B026
Description
This joint has a smaller diameter than the chuck eye joint and is ideal for a slow roast.
Cooking Info
Roasting
1
2
Follow the natural seams, starting with the chuck eye and remove the spider muscle (Serratus ventralis).
3
Remove the continuation of the rib eye.
4
Discoloured tissue, gristle and excess fat is removed...
5
...from the Chuck Eye “Centre Cut”.
6
Roll “Centre Cut” and secure with string.
7
The joint can be left whole or cut into smaller portions.