Chuck Eye Steaks

Code: Chuck B004

Description

20 mm thick steaks, cut from the chuck eye, ideal for slow cooking.

Chuck B004
Chuck B004
Chuck Eye Steaks Meat Cut Spec Step 1

1

Trimmed primal chuck ready for further preparation

Chuck Eye Steaks Meat Cut Spec Step 2

2

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

Chuck Eye Steaks Meat Cut Spec Step 3

3

Chuck muscles ready for preparation.

Chuck Eye Steaks Meat Cut Spec Step 4

4

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

Chuck Eye Steaks Meat Cut Spec Step 5

5

Slice the chuck muscles evenly in thickness at 20mm intervals.

Chuck Eye Steaks Meat Cut Spec Step 6

6

Chuck steaks cut and prepared to specification.

×