BEEF ROUND GOOSENECK

Gooseneck round is the portion of the round remaining after the removal of the Inside Round, Knuckle, Shank Meat, and all bones. The Knuckle, Inside Round and Gooseneck are separated by a cut along the natural seam. The Gooseneck is comprised of the Flat, Eye and Heel in one piece. Surface fat will be an average of 1" with the edges beveled to approximately 1/2". Tendons are trimmed on shank end to expose lean tissue.