CHUCK
Including Chuck Roll, Feather and Blade cuts are from the neck and shoulder area.
These cuts are often sold as Braising Steak and are a little more tender than stewing steak and ideal for use in casseroles, stews and to braise.
CHUCK ROLL
Yellow gristle (back strap), large fat pockets and discolored tissue is removed to create a Chuck Roll.
The finished Chuck Roll is vacuum packed ready for distribution.
CHUCK BLADE
Also known as Chuck Tender
External fat and discolored tissue is removed.
Also known as Chuck Tender
Two blades are vacuum packed together.
CHUCK FEATHER
As with the Blade, external fat and discolored tissue are removed by one of our butchers.
