Method of cutting beef chuck roll and beef products produced...

Details Method of cutting beef chuck roll and beef products produced... Method of cutting beef chuck roll and beef products produced...

2011-01-11

2011-01-11

Price, Thomas (Department: 3643)

Butchering

Miscellaneous

Reexamination Certificate

active

07867069

ABSTRACT:
A method of cutting a beef chuck roll to provide a plurality of higher value beef products includes the steps of: cutting the chuck roll along at least three cut lines to separate the chuck roll into four primary muscles, a first or eye muscle, a second or rhomboideus muscle, a third or splenius muscle and a fourth or serratus ventralis muscle; and trimming each of the four primary muscles to remove excess fat, seams, silver and other undesirable components. Some of the primary muscles are tenderized and marketed as boneless chuck roast products. Some of the primary muscles are cut across the grain into boneless chuck steaks.

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