Denver Steak (cut across the grain)

Code: Chuck B040

Important Note

For this product the spider muscle (Serratus ventralis) must be matured for a minimum of 14 days and will benefit from needle tenderising.

Description

Denver steak (cut across the grain).

Chuck B040
Chuck B040
Denver Steak (cut across the grain) Meat Cut Spec Step 1

1

Remove yellow gristle (backstrap).

Denver Steak (cut across the grain) 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 (cut across the grain) Meat Cut Spec Step 3

3

...remove the crest muscle (Rhomboideus).

Denver Steak (cut across the grain) Meat Cut Spec Step 4

4

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

Denver Steak (cut across the grain) Meat Cut Spec Step 5

5

Remove the thin part on both sides of the muscle.

Denver Steak (cut across the grain) Meat Cut Spec Step 6

6

Cut the remainder of the muscle in half.

Denver Steak (cut across the grain) Meat Cut Spec Step 7

7

Cut across the grain into Denver Steaks of required thickness.

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