A cylindrical joint, an ideal economy joint for slow cooking.
1
Trimmed primal chuck ready for further preparation.
2
Separate the blade and feather muscles by cutting along the natural seam between them and the rest of the chuck.
3
Chuck muscles ready for preparation.
4
Remove the tail by cutting from the ventral tip of the eye muscle and parallel to the back line of the carcase.
5
Tie securely with string at regular intervals.
6
Chuck joint prepared to specification and ready to be cut into joints of required size.
