BEEF BNLS CHUCK STEAK READY

The Beef Chuck Log is derived from a regular Chuck Roll 1" N/O. The neck is removed tipping the Serratus Ventralis muscle. Hump is to be completely removed by making a straight cut along the edge of chuck eye muscle. The blade section is separated from the arm (boneless section) by making a cut parallel to the back starting at 0” from the extreme outer edge of the chuck eye to 0” at the first rib. Subscapularis is removed then the chuck log is separated from the Chuck Flat starting from the rib end of the chuck roll and following the curve of the neck. The chuck log will contain the Longissimus, Complexus, Spinalis dorsi and Multifidus dorsi.