Chuck Eye “Centre Cut” Steak`

Code: Chuck B028

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

Remove yellow gristle (backstrap) from the chuck roll.

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”.

Cut into Chuck Eye “Centre Cut” Steak.