“King Arthur’s” Beef Roast

Code: Chuck B029

Important Note

For this product the Chuck roll must be matured for a minimum of 14 days.

Description

Prepared from the chuck eye roll with the cap of the fore rib added.

Chuck B029
Chuck B029
“King Arthur’s” Beef Roast Meat Cut Spec Step 1

1

Remove yellow gristle (backstrap) and the crest (rhomboideus) muscle.

“King Arthur’s” Beef Roast Meat Cut Spec Step 2

2

Utilise the cap of the Fore Rib...

“King Arthur’s” Beef Roast Meat Cut Spec Step 3

3

...and place on top of the Chuck Eye roll.

“King Arthur’s” Beef Roast Meat Cut Spec Step 4

4

Remove and square end the Chuck Eye in line with the rib cap muscle…

“King Arthur’s” Beef Roast Meat Cut Spec Step 5

5

...and tie at regular intervals.

“King Arthur’s” Beef Roast Meat Cut Spec Step 6

6

King Arthur’s Beef Roast (Rib end view).

“King Arthur’s” Beef Roast Meat Cut Spec Step 7

7

King Arthur’s Beef Roast (Chuck end view).

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