Rib Eye Fillet

Code: Chuck B027

Description

The rib eye fillet is the continuation of the rib eye situated in the chuck.

Chuck B027
Chuck B027
Meat Cut Spec Step 1

1

Remove yellow gristle (backstrap) from the chuck roll.

Meat Cut Spec Step 2

2

Follow the natural seams, starting with the chuck eye and remove the spider muscle (Serratus ventralis).

Meat Cut Spec Step 3

3

Remove the continuation of the rib eye following the natural seams.

Meat Cut Spec Step 4

4

Remove excess fat and gristle.

Meat Cut Spec Step 5

5

Rib Eye Fillet.

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

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