Underblade Fillet

Code: Chuck B022

Description

When trimmed of all connective tissue, this muscle is very tender and ideal for stir-fry, steaks or pavés.

Chuck B022

Chuck B022

Meat Cut Spec Step 1

1

Underblade muscle (underblade fillet) as highlighted.

Meat Cut Spec Step 2

2

Remove the underblade muscle (underblade fillet)...

Meat Cut Spec Step 3

3

...by following the natural seam between it and the LMC (thick rib).

Meat Cut Spec Step 4

4

Underblade muscle (underblade fillet).

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