Chuck Family: Chuck roll & other cuts - USMEF Europe US Beef

USMEF

Chuck Family

Chuck family

The chuck family is generated from the forequarter of the carcass after the removal of the rib, short plate, brisket and foreshank. U.S. packers and processors make the chuck/rib break between the 5th and 6th ribs. Purchasers may discuss fat trim and weight ranges with suppliers

chuck family
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Square cut

The square cut chuck is the primal of the chuck family and it is generated from the forequarter of the carcass.

The square cut chuck is a bone-in cut that has portions of the blade bone, arm bone and backbone present.

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Square cut boneless

The boneless square cut chuck is generated from the square cut chuck after the removal of all bones and associated cartilages.

This item consists of two pieces: the boneless chuck and the chuck shoulder clod.

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Square cut divided

The chuck, square cut,
divided (Split-Square Cut Chuck) is generated from the square
cut chuck that has
been cut into two
pieces; the blade or
upper portion of the
chuck and the arm or
lower portion of the
chuck.

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Shoulder clod

The shoulder clod is a boneless cut that is generated from the arm-on chuck. The shoulder clod consists of the outer muscle system of the chuck.

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Shoulder Clod Top Blade

The shoulder clod, top blade, also known as
the flat iron, is generated from the uppermost portion of the shoulder clod. The top blade shoulder clod is the muscle that lies on top of the blade bone.

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Shoulder clod denuded triceps

The denuded shoulder clod/triceps is also known as the clod heart. This cut is the shoulder clod with the top blade or flat iron removed.

 
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Square cut chuck, clod out, boneless

The square cut chuck,
clod out, boneless is generated from the
square cut chuck after
the removal of the
clod, bones and associated cartilage. This cut is sold as two pieces, divided into blade and arm portions.

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Chuck roll boneless

The boneless chuck roll is generated from the square cut chuck and consists of the large muscle system that lies under the blade bone.

The clod, chuck tender, thin outer muscles, bones
and associated cartilages are removed.

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Chuck tender

The chuck tender is produced from the square cut chuck and is a single muscle that is found dorsal to the ridge of the blade bone. The chuck tender is a boneless muscle cut.

 
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Eye roll

The chuck eye roll is generated from the chuck roll and consists of the four major muscles that lie next to the backbone.

The chuck eye roll is separated from the chuck roll through natural seams and it is practically free of surface fat. Tail length and neck removal may be discussed with the supplier.

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Flap tail

The chuck flap tail is produced from the chuck roll. The chuck flap tail consists of the section of the chuck roll that is removed by a cut along its ventral edge.

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Short ribs

Chuck short ribs are generated from the rib bones of the primal chuck. Chuck short ribs consist of 3 to 4 ribs (ribs 2-5). Purchasers may discuss
the dimensions of this cut with suppliers.

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Short ribs boneless

Boneless chuck short ribs are derived from the bone-in chuck short ribs that have had all bones and intercostal meat removed. Purchasers may discuss the dimensions of this cut with suppliers.