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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.
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CHUCK ROLL
Yellow gristle (back strap), large fat pockets and discolored tissue is removed to create a Chuck Roll.
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The finished Chuck Roll is vacuum packed ready for distribution.
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CHUCK BLADE
Also known as Chuck Tender
External fat and discolored tissue is removed.
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Also known as Chuck Tender
Two blades are vacuum packed together.
![](https://ralphpearson.co.uk/wp-content/uploads/2020/06/6.png)
CHUCK FEATHER
As with the Blade, external fat and discolored tissue are removed by one of our butchers.
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