Blade (Chuck Tender) – trimmed (Supraspinatus)

Code: Chuck B036

Description

All fat and gristle are removed from the outside of the muscle and the centre gristle is also removed.

Chuck B036
Chuck B036
Meat Cut Spec Step 1

1

Blade (chuck tender).

Meat Cut Spec Step 2

2

Blade (chuck tender).

Meat Cut Spec Step 3

3

Remove all fat and gristle from the outside of the muscle.

Meat Cut Spec Step 4

4

Remove the centre gristle.

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Agriculture and Horticulture Development Board, Middlemarch Business Park, Siskin Parkway East, Coventry, CV3 4PE

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