Chuck Eye “Centre Cut” Steak`

Code: Chuck B028

Description

This steak has a smaller diameter than chuck steak and is ideal for braising.

Chuck B028
Chuck B028
Chuck Eye “Centre Cut” Steak` Meat Cut Spec Step 1

1

Remove yellow gristle (backstrap) from the chuck roll.

Chuck Eye “Centre Cut” Steak` 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” Steak` Meat Cut Spec Step 3

3

Remove the continuation of the rib eye.

Chuck Eye “Centre Cut” Steak` Meat Cut Spec Step 4

4

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

Chuck Eye “Centre Cut” Steak` Meat Cut Spec Step 5

5

...from the Chuck Eye “Centre Cut”.

Chuck Eye “Centre Cut” Steak` Meat Cut Spec Step 6

6

Cut into Chuck Eye “Centre Cut” Steak.

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