Remove yellow gristle (backstrap).
Denver Steak
Code: Chuck B025
Important Note
For this product the spider muscle (Serratus ventralis) must be matured for a minimum of 14 days.
Description
This steak is prepared from a single muscle out of the chuck. Succulent and full of flavour.
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Follow the natural seam of the top muscles of the chuck roll starting with the chuck eye and...
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...remove the crest muscle (Rhomboideus).
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Discoloured tissue, gristle and excess fat is to be removed from the spider muscle (Serratus ventralis).
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Cut spider muscle into Denver Steaks along the grain as illustrated.
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Denver Steaks.
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Denver Steak.