Flat Iron Roast

Code: Chuck B015

Description

Cut from a seam cut feather muscle, from which all fat and centre gristle are removed. The remaining lean meat produces a very tender flavoursome roast.

Untrimmed feather muscle.

Remove all visible external fat and gristle.

Remove the muscle and gristle at the anterior end of the feather muscle.

Split the muscle by following the centre gristle and remove the gristle.

Roll and tie securely with string or elasticated roasting bands.