Chuck Roll Training Session
Technical Information
Objectives
1. Why Add Value to the Chuck Roll?
2. Subprimal Names and Industry Terminology
3. Anatomical Locations
4. Strategic Approach
5. C. Roll Muscles - Tenderness
6. New Products
7. Product/Process Specs
8. Raw Materials
9. Cutting Demonstration
10. Q & A/Follow Up Issues
2
Why Add Value to The Chuck Roll?
Pot Roast
Steaks
Grind Programs
Exports
Chuck Roll
NAMP 116A
$1.60-$1.70/Lb
3
Primary Current Use
Chuck Roasts
Chuck Steaks
$2.50-3.00/Lb
4
Subprimal Names and
Industry Terminology
5
Beef Chuck, Chuck Roll
NAMP 116A
Beef Chuck, Chuck Eye Roll
NAMP 116D
6
Beef Chuck, Under Blade Roast
NAMP 116E
Anatomical Locations
Where are we?
7
Anatomical Locations
SPINE
TAIL
The Chuck
8
Scapula
Chuck
Shoulder
Roll
Clod
?
Anatomical Locations
9
Anatomical Locations
Chuck Roll
NAMP 116A
10
Anatomical Locations
11
Value Added Strategic
Approach
1.
Initial Thinking/Assumptions:



2.
Flaw:

3.
Demand for Chuck Eye sporadic and of limited volume
Conclusion:


12
Industry already aware of value opportunity of Chuck Eye
Obstacle: credit value of the Under Blade (trim value)
Key muscle opportunity: Serratus ventralis (part of Under Blade)
The two items are interrelated, one will drag the other
To make the two independent, value added opportunities must be
available for both
Value Added
Strategic Approach
Chuck Roll
NAMP 116A
$1.70
NAMP 116D
$TBD
Value Added Opportunities Must Be
Available to Both Subprimals
13
NAMP 116E
$TBD
C. Roll Muscles – Tenderness Ranking*
*Based on Shear Force Values Only
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Ranking
Muscle/Cut
Subprimal
1
Tenderloin
Loin
2
Flat Iron
Clod
3
M/S Dorsi/Capitus (3)
Chuck Roll
4
Denver Cut/Serratus Ventralis
Chuck Roll
5
Petite Tender
Clod
6
Tri-Tip
Sirloin
7
Tip Center
Knuckle
8
Complexus
Chuck Roll
9
Ranch Cut
Clod
10
Top Butt
Sirloin
11
Longissimus Dorsi/Ribeye
Loin/Chuck Roll
12
Lifter Meat
Rib
13
Mock Tender
Chuck
14
Splenius
Chuck Roll
15
Rhomboideus
Chuck Roll
New Products
Chuck Eye
Delmonico Steaks
Boneless Country-Style Beef Chuck Eye Ribs
America’s Beef Roast
Fully Cooked America’s Beef Roast
15
Under Blade
Denver Cut
Fully Cooked Country-Style Beef Roast
Sierra Cut (Splenius)
Steak Strips (S.V.)
Enhanced Roast (S.V.)
Delmonico Steaks
16
Boneless Country-Style Beef Chuck
Ribs
17
America’s Beef Roast
18
Denver Cut
19
Fully Cooked Country-Style Beef Roast
20
Process/Product Specs
21
116A Beef Chuck, Chuck Roll
116E Beef Chuck,
Under Blade Roast
116D Beef Chuck,
Chuck Eye Roll
Delmonico Steaks
Delmonico Steaks
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Generating
Country-Style Ribs
Boneless Country-Style
Beef Chuck Ribs
Chuck Eye
(Anterior Portion)
Rhomboideus
Under Blade Separation
America’s Beef Roasts
Trimmed Rhomboideus
Splenius/S. Ventralis
Separation
Sierra Cut
Flank Steak Alternative
Trimmed
Serratus Ventralis
Generating Denver
Cut
Anterior
C
B
A
A
Posterior
C
H
U
C
K
E
Y
E
116D Beef Chuck, Chuck Eye Roll
Starting at the posterior end generate three oneinch Delmonico Steaks
Delmonico Steaks
C
C
B
B
Country-Style ribs can be generated from B or C
America’s Beef Roast. Can be generated
From area C or B
Country-Style ribs can be generated from
B or C
Internal fat may be removed and net applied
to maintain shape
Boneless Country-Style Beef Chuck Ribs
America’s Beef Roast
C
H
U
C
K
U
N
D
E
R
B
L
A
D
E
A
116E Beef Chuck, Under Blade Roast
Follow natural seam to separate
Rhomboideus (A)
Trimmed Rhomboideus. Application: Beef
Stew or Cubed Steak
B
C
Serratus ventralis (C) with Splenius (B)
attached.
Remove connective tissue from Splenius
and separate from Serratus ventralis by
following natural seam
Sierra Cut (Splenius)
Posterior
Untrimmed Serratus Ventralis
116G Beef Chuck, Edge Roast (IM). Trimmed
Serratus Ventralis
Denver Cut. From the thick-end (posterior),
cut steaks end to end ¾ “ to 1” thick
Finished Product Specs
25
Product
Trim
Thickness
Anatomical
Spec
Weight
Range
Delmonico
Steaks
1/8” Max
¾” to 1.0”
3 Steaks Max
Posterior End
3.0 – 5.0 oz
Country-Style Beef
Chuck Ribs
Catch
1.25”-1.50”
N/A
2.5 – 5.0 oz
America’s Beef
Roast
Catch
N/A
Anterior Portion
(2/3 Portion)
3.0 – 4.0 Lbs
Denver Cut
Denuded
½” to 1.0”
N/A
3.0 – 9.0 oz
Country-Style
Beef Roast
¼” Max
N/A
N/A
3.5 – 5.0 Lbs
Boxed Beef Options
Current
Option A
Option B
Option C
Separate
116D from 116E
116D
with Serratus
Untrimmed
116D With
116G
Serratus
Trimmed
Option D
116D
With Serratus (116G),
And Splenius
Trimmed
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