AtlasMas

The chuck eye roll is a set of muscles behind the neck and below the shoulder. Traditional Czech butchery terminology refers to the lower part of the neck between the neck (the cut between the last, seventh cervical vertebra and the first thoracic vertebra) and the rib-eye (the cut between the fifth and sixth thoracic vertebra – rib). This part is not put under much strain and is nicely marbled with fat. We can divide the whole chuck eye roll into steak (chuck flap) and neck (chuck roll), a part of which is the chuck fillet. This is among the most marbled meat from the whole animal, and the rich marbling gives it a delicious flavour. It is suitable for grilling, braising and roasting, as well as for steaks, especially chuck flap and chuck fillet. Lovers of less-chewy meat value it in goulash.