BEEF CHUCK BNLS CHUCK STEAK

Chuck Roll is the boneless, trimmed portion of the blade section from a chuck. It is produced by removal of the chuck clod, chuck tender, chuck cover, bones, backstrap, lymph gland, and associated fat. The neck is removed at the first rib. Hump is to be completely removed by making a straight cut starting at 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. The top blade (subscapularis) muscle removed and the Chuck Roll must be squared. The chuck is then cut into steaks approximately 3/4" to 1” variance +/-.2” the end piece maybe .7 to 1.3).