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