Remove yellow gristle (backstrap).
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).
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1
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2
Follow the natural seam of the top muscles of the chuck roll starting with the chuck eye and...
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3
...remove the crest muscle (Rhomboideus).
4
Discoloured tissue, gristle and excess fat is to be removed from the spider muscle (Serratus ventralis).
5
Remove the thin part on both sides of the muscle.
6
Cut the remainder of the muscle in half.
7
Cut across the grain into Denver Steaks of required thickness.