Remove yellow gristle (backstrap) and the crest (rhomboideus) muscle.
Code: Chuck B029
For this product the Chuck roll must be matured for a minimum of 14 days.
Prepared from the chuck eye roll with the cap of the fore rib added.
Utilise the cap of the Fore Rib...
...and place on top of the Chuck Eye roll.
Remove and square end the Chuck Eye in line with the rib cap muscle…
...and tie at regular intervals.
King Arthur’s Beef Roast (Rib end view).
King Arthur’s Beef Roast (Chuck end view).