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
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.