BEEF CHUCK ROLL N/O

Chuck Roll is the boneless, trimmed portion of the blade section from a chuck. The neck is removed within 1" from the tip of the serratus ventralis muscle. The blade section is separated from the arm (boneless section) by a knife cut starting at 1" from the extreme outer edge of the chuck eye to a point approximately 1" from the thick part of the roll where the neck bone joins the rib cage. Surface fat will be trimmed to approximately 1/4".