Chuck Roll Cuts
Cuts from the Chuck Roll are the new frontier of beef cuts. The information below will help you introduce these new cuts to your customers.
Here are some key attributes and applications for each cut. In other words, these are the reasons your customers can't wait to try these delicious new cuts from the Chuck Roll.
Fact sheets, cutting guides, recipes and photography are available (see links below).
|
Beef Chuck Eye Steak Boneless
|
Beef Chuck Under Blade Center Steak Boneless (Denver Cut)
|
 |
- Extremely tender and juicy
- Versatile cut suitable for any occasion
- Exceptional beef flavor
- Perfect for grilling, broiling or pan broiling
- Dry rubs and sauces heighten the great beef flavor
|
 |
- Generously marbled, juicy and tender
- Great beef flavor
- Versatile cut suitable for any occasion
- Cut from the 4th most tender muscle
- Perfect for grilling
- Marinate or dry rub to heighten flavors
|
|
Beef Chuck Eye Country-Style Ribs Boneless
|
Beef Chuck Eye Roast Boneless
|
 |
- Meaty, tender ribs without the bones
- Flavorful and juicy
- Perfectly portioned, pre-cut, right size and shape
- Leftovers have great robust flavor
- Braise, or to heighten flavor, finish on the grill
- Marinate to enhance flavor
|
|
- Succulent, impressive and easy to dry-roast in the oven
- An excellent alternative to Prime Rib
- Versatile enough for serving at a special occasion or as part of the daily routine
- Leftovers make for a special lunchtime treat
- Oven roast for the perfect meal
|
For more information, please contact us.
|