BEEF CHUCK TOP BLADE DENUDED

The Beef Chuck – Shoulder Muscle and Top Blade Muscle is the large muscle system which lies posterior to the elbow joint of the Shank, and on the Shank side of the medial ridge of the blade bone. The clod is removed from the main muscle. The top blade muscle is separated from the clod by a cut in the seam between the nose of the top blade muscle and the shoulder muscle. The tail portion is not blocked, the surface fat is trimmed to the silver tissue with flake fat allowed, bone tissue is removed but some may remain. The finished Top Blade Muscle should be rectangular in shape.