Cutting Training at Benihana 9
Agenda ・The difference of Chuck Roll parts
・How to trim Chuck Roll
The difference of Chuck Roll parts
There are mainly 3 different parts in Chuck Roll which are rib side, straight middle part and neck side. Neck side is the toughest part especially the bottom half is fibrous and less marbling so it is suitable for thin slices. On the other hand, rib side is the softest and it is great for steak cuts and barbecue cuts. Rib side is usually larger than other parts and you can sometimes see the rib eye on one side. Due to the size and shape of rib side, it might be slight harder to create the same steak cuts all the time and needed to plan how you would like to cut beforehand. The middle parts is simply easier to make same shaped steak cut as the both side has similar shapes and can be easily divided to chuck eye log and chuck flap.
Trimming Chuck Roll (Rib side)
Firstly the fat on the surface needs to be trimmed. You need to do this step carefully by checking how thick the fat is as the thickness of fat is always various, Secondly the significant yellow sinew needs to be removed. It is located between cap muscle and the core of chuck. Find the connective tissue around the sinew by controlling the tip of the blade then remove it carefully.
From the previous training of using the tip of the blade, I found it easier to remove the sinew and had more confident this time, however I found the chuck roll is more complicated part to create steak cuts comparing to fillet because it seems that fat and sinew go through the meats randomly.
Lectured by Meat Master / Executive Chef at Benihana UK -Mr Toshio Suzuki