Trimmed primal chuck ready for further preparation
Code: Chuck B004
20 mm thick steaks, cut from the chuck eye, ideal for slow cooking.
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.
Slice the chuck muscles evenly in thickness at 20mm intervals.
Chuck steaks cut and prepared to specification.