BEEF CHUCK EYE ROLL SHORT CUT

The Beef Chuck Roll Short Cut is derived from a regular Chuck Roll 1" N/O. The neck is removed at the first rib, chuck arm separation is made by measuring 0" form the extreme outer edge of the chuck eye at the rib end to the back line until it touches the chuck eye on the neck end of the chuck roll. Outer skin cover and fat in the neck are trimmed to 1/4". The crest is removed even with the back line, parallel to the arm removal saw cut. Subscapularis is removed.