Trimmed primal chuck ready for further preparation
Chuck Eye Steaks
Code: Chuck B004
Description
20 mm thick steaks, cut from the chuck eye, ideal for slow cooking.
1
2
Separate the blade and feather muscles by cutting along the natural seam between them and the rest of the chuck.
3
Chuck muscles ready for preparation.
4
Remove the tail by cutting from the ventral tip of the eye muscle and parallel to the back line of the carcase.
5
Slice the chuck muscles evenly in thickness at 20mm intervals.
6
Chuck steaks cut and prepared to specification.