Denver Steaks – Thin Cut (cut across the grain)

Code: Chuck B035

Important Note

For this product the Denver muscle (Serratus ventralis) must be matured for a minimum of 14 days.

Description

Denver steaks – thin cut (cut across the grain).

Chuck B035
Chuck B035
Denver Steaks – Thin Cut (cut across the grain) Meat Cut Spec Step 1

1

Remove yellow gristle (backstrap).

Denver Steaks – Thin Cut (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 Steaks – Thin Cut (cut across the grain) Meat Cut Spec Step 3

3

…remove the crest muscle (Rhomboideus).

Denver Steaks – Thin Cut (cut across the grain) Meat Cut Spec Step 4

4

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

Denver Steaks – Thin Cut (cut across the grain) Meat Cut Spec Step 5

5

Remove the thin part of the muscle.

Denver Steaks – Thin Cut (cut across the grain) Meat Cut Spec Step 6

6

Cut the remainder of the muscle in half and cut across the grain into thin cut Denver Steaks. Maximum thickness 5-7mm.

Denver Steaks – Thin Cut (cut across the grain) Meat Cut Spec Step 7

7

Denver Steaks – Thin Cut (cut across the grain).

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Agriculture and Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL

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