Remove yellow gristle (backstrap) from the chuck roll.
Code: Chuck B028
This steak has a smaller diameter than chuck steak and is ideal for braising.
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.