Chuck Roll

Code: Chuck V002

Description

Yellow gristle (back strap), large fat pockets and discoloured tissue are removed.

Chuck V002
Chuck V002
Chuck Roll Meat Cut Spec Step 1

1

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

Chuck Roll Meat Cut Spec Step 2

2

Large fat pockets and...

Chuck Roll Meat Cut Spec Step 3

3

discoloured tissue are removed.

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Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL

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