Chuck Spatchcock – collar

Code: 3065

Description

The Presa/Denver and the remaining rib eye muscles are removed from the collar. The remaining muscle is butterfly-cut into a chuck spatchcock.

3065
3065
Chuck Spatchcock – collar Meat Cut Spec Step 1

1

Collar – boneless.

Chuck Spatchcock – collar Meat Cut Spec Step 2

2

Follow the natural seam to separate the two main muscle blocks of the collar as illustrated.

Chuck Spatchcock – collar Meat Cut Spec Step 3

3

The top of the collar (A) and the Presa (Denver Muscle) (B).

Chuck Spatchcock – collar Meat Cut Spec Step 4

4

The top of the collar contains the Chuck Eye which is the continuation of the Rib Eye.

Chuck Spatchcock – collar Meat Cut Spec Step 5

5

The Chuck Eye is removed from the top of the collar

Chuck Spatchcock – collar Meat Cut Spec Step 6

6

leaving the remaining Chuck Joint.

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