Chuck Eye Joint

Code: Chuck B003

A cylindrical joint, an ideal economy joint for slow cooking.

Trimmed primal chuck ready for further preparation.

Separate the blade and feather muscles by cutting along the natural seam between them and the rest of the chuck.

Chuck muscles ready for preparation.

Remove the tail by cutting from the ventral tip of the eye muscle and parallel to the back line of the carcase.

Tie securely with string at regular intervals.

Chuck joint prepared to specification and ready to be cut into joints of required size.