Neck and Chuck Eye bone in

Free the tip of the brisket muscle (Pectoralis profundus)…

…from the neck/chuck area.

Cut through the neck muscle as illustrated.

Make a mark on the centre of the first rib.

Mark the top of the chuck eye in line with where the fore rib was removed…

…and make a straight cut to join…

…these two marks.

Cut a slit in the outer muscle of the neck…

…to be used as a handle to lift the neck when removing.

Cut through the rib bones following the straight cutting line.

Remove the neck and chuck eye.

Neck and Chuck Eye (bone-in).