Chuck Eye “Centre Cut” Joint

Code: Chuck B026

This joint has a smaller diameter than the chuck eye joint and is ideal for a slow roast.

Roasting

Remove yellow gristle (backstrap).

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

Remove the continuation of the rib eye.

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

...from the Chuck Eye “Centre Cut”.

Roll “Centre Cut” and secure with string.

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