Remove yellow gristle (backstrap) from the chuck roll.
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Rib Eye Fillet
Code: Chuck B027
Description
The rib eye fillet is the continuation of the rib eye situated in the chuck.
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2
Follow the natural seams, starting with the chuck eye and remove the spider muscle (Serratus ventralis).
3
Remove the continuation of the rib eye following the natural seams.
4
Remove excess fat and gristle.
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Rib Eye Fillet.