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

Chuck B026
Chuck B026
Chuck Eye “Centre Cut” Joint Meat Cut Spec Step 1

1

Remove yellow gristle (backstrap).

Chuck Eye “Centre Cut” Joint Meat Cut Spec Step 2

2

Follow the natural seams, starting with the chuck eye and remove the spider muscle (Serratus ventralis).

Chuck Eye “Centre Cut” Joint Meat Cut Spec Step 3

3

Remove the continuation of the rib eye.

Chuck Eye “Centre Cut” Joint Meat Cut Spec Step 4

4

Discoloured tissue, gristle and excess fat is removed...

Chuck Eye “Centre Cut” Joint Meat Cut Spec Step 5

5

...from the Chuck Eye “Centre Cut”.

Chuck Eye “Centre Cut” Joint Meat Cut Spec Step 6

6

Roll “Centre Cut” and secure with string.

Chuck Eye “Centre Cut” Joint Meat Cut Spec Step 7

7

The joint can be left whole or cut into smaller portions.

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