Denver Steak (large, cut across the grain)

Code: Chuck B045

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 B045
Chuck B045
Denver Steak (large, cut across the grain) Meat Cut Spec Step 1

1

Remove yellow gristle (backstrap).

Denver Steak (large, 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 remove the crest muscle (Rhomboideus).

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

3

Spider Muscle (Serratus ventralis).

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

5

Remove the thin part on both sides of the muscle.

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

6

Cut the remainder of the muscle across the grain into steaks of required weight/thickness.

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

7

Denver Steak.

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