Denver Steak (cut across the grain)

Code: Chuck B040

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

Denver steak (cut across the grain).

Remove yellow gristle (backstrap).

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

...remove the crest muscle (Rhomboideus).

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

Remove the thin part on both sides of the muscle.

Cut the remainder of the muscle in half.

Cut across the grain into Denver Steaks of required thickness.