BEEF CHUCK SPLIT TOP BLADE MV

The Beef Chuck Split Top Blade is derived from a regular Top Blade Muscle. After the Top Blade Muscle is separated from the Clod, the Top Blade is trimmed for external fat, blue tissue, cartilage and should be rectangular in shape. The Top Blade is then split lengthwise, approximately following the natural seam of the heavy connective tissue, resulting in two pieces. The natural seam is a guideline to follow when splitting but is not required to be followed or removed. Adjacent muscles are trimmed.