AtlasMas
Chuck Filet
tenderness
fattiness
flavour distinctiveness
For grilling and spit-roasting
For roasting
For raw preparation
For ground meat
For cooking
For braising
For fryingThe chuck fillet is the end of the longest rear muscle in the neck (specifically in the neck – chuck eye roll). This small, gradually tapering piece of meat stands out thanks to its mild flavour, fine marbling and perfect delicateness. It is the same muscle that comprises the tenderest part – rib-eye steak. Grill it whole or cut it into smaller steaks. Nothing else makes sense.
Chuck Filet
