Street name - Chuck Roll
The chuck roll muscles are generally less tender and require long, slow simmering time to tenderize. The results --rich, mouth-watering flavors that your customers will crave.
Ordering and Purchasing Information
Cuts in the IMPS/NAMP 116 series include specific cutting, trimming and boning specifications. Netting or Tying Specifications are also included.
|The #116A, Beef Chuck Roll is fabricated from the remainder of the #113 with the shoulder clod, chuck tender, the thin muscle under the blade and rib fingers removed. The larger, more tender muscles found in the chuck make up the major portion of the #116A, which is trimmed to produce a reasonably uniform Chuck Roll. This cut can be netted or tied when specified and weighs 13 to 21 pounds.|
|The #116B, Beef Chuck Tender, contrary to what the name suggests, is less tender. This single muscle, (which tapers at one end) lies above and adjacent to the ridge of the blade bone. The Chuck Tender weighs 1 to 3 pounds.|
|The #116D, Beef Chuck Eye Roll is separated from the #116A Chuck Roll by following the natural seams. It is practically free from surface fat. This boneless tender cut, is sometimes called "mock" ribeye because it is a continuation of the muscles in the #112 Beef Ribeye Roll. It weighs 8 to 14 pounds.|
|The #116E, Beef Chuck, Under Blade Roast is an irregular shape muscle that weighs 8-14 pounds. This muscle group lies under the blade bone in the chuck and excludes the Chuck Eye Roll, #116D.|