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.

Chuck B025
Chuck B025
Denver Steak Meat Cut Spec Step 1

1

Remove yellow gristle (backstrap).

Denver Steak Meat Cut Spec Step 2

2

Follow the natural seam of the top muscles of the chuck roll starting with the chuck eye and...

Denver Steak Meat Cut Spec Step 3

3

...remove the crest muscle (Rhomboideus).

Denver Steak Meat Cut Spec Step 4

4

Discoloured tissue, gristle and excess fat is to be removed from the spider muscle (Serratus ventralis).

Denver Steak Meat Cut Spec Step 5

5

Cut spider muscle into Denver Steaks along the grain as illustrated.

Denver Steak Meat Cut Spec Step 6

6

Denver Steaks.

Denver Steak Meat Cut Spec Step 7

7

Denver Steak.

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