Whole Beef Chuck Joint
Product InfoBeef Chuck Joints seem to be growing in popularity with chefs across the UK. Taken from the chuck, where the top of the rib meets the shoulder, this economical joint is often sold diced and used in stews, but it is also great as a joint if you like slow-cooked flavours, as it contains a lot of collective tissues and collagen that lubricates the meat while cooking.
The chuck-eye is a continuation of the rib-eye meat and it shares many flavoursome properties, but as it is a lesser known cut, it tends to be for chefs and cooks in the know.
News and recipes from the butchers.