This large, boneless cut comes from between the ribs and backbone.
Contains a mix of tender and somewhat tough muscles, which are fabricated into smaller cuts known as the Chuck Eye Roll and the Chuck Under Blade.
Shelf-Life: 18 months
Storage Guideline: -17°C
Cooking Method:
CHUCK Cuts
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor.
Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
Recommended Menu Applications:
Shread for appetizers or sandwiches
