Remove yellow gristle (backstrap) from the chuck roll.
Chuck Eye “Centre Cut” Steak`
Code: Chuck B028
Description
This steak has a smaller diameter than chuck steak and is ideal for braising.
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Follow the natural seams, starting with the chuck eye and remove the spider muscle (Serratus ventralis).
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Remove the continuation of the rib eye.
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Discoloured tissue, gristle and excess fat is removed...
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...from the Chuck Eye “Centre Cut”.
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Cut into Chuck Eye “Centre Cut” Steak.