CHUCK SEMI BNLS 2PC BCC

The Beef Chuck-Semi-Bnls 2pc consists of a boneless cross rib and a bone-in blade portion with the neck portion removed. The arm is separated from the shoulder by a straight cut approximately 3½” from the chuck eye on the rib end and at the curvature of the neck on the neck end. This chuck is produced as a Beef Chuck, except the neck portion is removed by a cut parallel to the rib end that travels through the juncture of the cervical discs at the fourth and fifth cervical vertebrae. (Not including the atlas joint.) The surface fat on all pieces will be trimmed smooth to an average of 1" overall with the edges beveled to approximately 1/2". Blood clots, dehydration, and extraneous matter will be removed.