Chuck Roast

Code: Chuck V003

Description

Yellow gristle (backstrap), large fat pockets and discoloured tissue are removed before the joint is tied.

Chuck V003
Chuck V003
Chuck Roast Meat Cut Spec Step 1

1

The neck and yellow gristle (back strap) is removed.

Chuck Roast Meat Cut Spec Step 2

2

Large fat pockets and

Chuck Roast Meat Cut Spec Step 3

3

discoloured tissue are removed.

Chuck Roast Meat Cut Spec Step 4

4

Tie securely at regular intervals.

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