Untrimmed feather muscle.
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.
1
2
Remove all visible external fat and gristle.
3
Remove the muscle and gristle at the anterior end of the feather muscle.
4
Split the muscle by following the centre gristle and remove the gristle.
5
Roll and tie securely with string or elasticated roasting bands.