Chuck eye roll / beef neckEnlarge
The chuck eye roll is cut from the neck and the blade of the cow without the cross rib chuck, the butler's steak, and the chuck tender. In both veal and pork, this cut is known as blade steak. This cut does not contain any bones, is marbled with fat, and has an incredibly soft structure.
Basic techniques: stewing, confit, pan-frying, roasting, boiling, slow-cooking.
Taste combinations: artichoke, avocado, cauliflower, coriander, mushrooms, potato, runner beans, tomato, onion, sweet pepper, lemon, white cabbage, mustard, king crab, lime, Parmesan, red wine, truffle, oxheart cabbage, lobster.