116a Beef Chuck, Chuck Roll
This cut is generated from the blade portion of square cut chuck. The clod, chuck tender, thin outer muscle, bones and associated cartilages are removed.
130a Beef Chuck, Short Rib Boneless
This cut is derived from bone-in short rib (130) by the removal of all bones, excess fat and intercostal meat.
130 Beef Chuck, Short Rib Bone In
This cut is generated from rib bones of the primal chuck. It includes 4 ribs (2nd- 5th ribs).
116g Beef Chuck, Chuck Flap Tail
The chuck flap tail is generated from chuck roll (116A) by the separation of chuck eye roll (116D). A thicker portion of the Serratus ventralis muscle located near the 2nd-4th ribs is used for merchandizing purposes.
116f Beef Chuck, Rope Meat
This cut is the strip-shaped Longus colli muscle that extends from the first thoracic vertebra to the junction between the ribs and the 6th thoracic vertebra. It can also be called neckchain.
116e Beef Chuck, Edge Roast Meat
This cut is Serratus ventralis, Rhomboideus and Splenius muscles. It is separated from the chuck eye roll through the natural seam. The dorsal and ventral edges are straight cuts.
116d Beef Chuck, Chuck Eye Roll
The chuck eye cut is separated from the chuck roll by cutting through the natural seam.
116b Beef Chuck, Chuck Tender
This cut is generated from the chuck. It is a single muscle (Supraspinatus) which is located at the lower portion of the scapula spinous processes. It is also called mock tender or Scotch tender.
116 Beef Chuck, Chuck Blade Bone-In
Blade is the portion of the chuck which is separated from the neck, short rib and shoulder by two straight cuts at right angles to each other and consists of the large muscle system that lies under and on top of the blade bone.
115e Beef Chuck, Conical Muscle
This cut is a single muscle (Brachialis) that surrounds the humerus. It is removed by following the natural seam along the arm bone.
115d Beef Chuck, Pectoral Meat
This muscle cut is the Pectoralis profundi. It is separated from the shoulder clod and round bone by cutting through the natural seam.
115 Beef Chuck, Square Cut Boneless
This cut has all bones and associated cartilages removed from the chuck (113) square cut. The long cut shoulder clod (114) is not attached. The shoulder clod (114) may be included separately based on specified purchaser options.
114f Beef Chuck, Shoulder Tender
This cut is a single muscle (Teres major) which is separated from the shoulder clod (114E). It is also called petit tender or clod tender.
114e Beef Chuck, Short Cut Shoulder Clod
This cut is generated from the 114 long cut shoulder clod after the removal of top blade muscle (114D). It consists of the large muscle system of the thick end of the shoulder clod.
114d Beef Chuck, Top Blade Muscle
Generated from the long cut shoulder clod (114) after separation of the shoulder clod (114E). The muscle (Infraspinastus) lies on top of the blade bone (or paddle bone). This is separated from the blade bone and adjacent muscles through natural seams. There is a strand of sinew (connective tissue) inside this muscle.
114 Beef Chuck, Long Cut Shoulder Clod
This cut is inclusive of top blade (114D) muscle without being separated. It consists of the outer muscle system of the chuck which lies outside (lateral side) of the blade bone (scapula) and ventral to the ridge of the blade bone extending from the shoulder joint to the tip of the blade bone cartilage. It lies next to the humerus (arm bone) and below the spine of the chuck bone.
113e Beef Chuck, Chuck Bone
This bone was attached to the neck bone(113D). This cut usually consist of the 6th to 7th cervical vertebra (neck bone) and the 1st to the 5th thoracic vertebra. Purchaser may specify how much lean meat may stay on the bone.
113d Beef Chuck, Neck Bone
This bone is close to the head of the cattle. This cut consists of the 1st to the 5th cervical vertebra (neck bone). Some meat may stay on the bones
113 Beef Chuck, Square Cut
The portion of the front quarter which is separated from primal rib, plate and brisket by two straight cuts at right angle to each other. It is a bone-in cut that has portions of the blade bone, arm bone and back bone present.