C U T W O N D E R S
The chuck is a full flavoured cut that contains a lot of connective tissue, including collagen. It has a perfect balance of meat and fat which means it can be minced without the need to add any other lean muscle meat or fat. This can be then used in burgers or any other mince dishes.
O N E
The chuck is a boneless piece of meat located on the forequarter and sits on the shoulder of the carcase. The chuck can be broken down into multiple muscles; the neck, rib meat, the chuck roll, the chuck eye log and the undercut, all of which can be used to create a variety of dishes.
Mince allows for recipe development that crosses over entrÊe and main courses, as well as bar snacks, finger food, tapas menus, children’s menus and high volume catering. Mince can be baked, pan fried, poached, used as a stuffing or stuffed with something.
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