Chuck Roll

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.

Butcher's Note

Extension of the Ribeye Roll that remains in the Chuck.

Industry Ids ?

IMPS/NAMP - 116A

UPC - 1028

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Square-Cut Chuck Primal | Primal Cut

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.

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Cooking Methods:

Braising

Cuts From This Subprimal

Chuck Eye Roll

Separated from the Under Blade section of the Chuck Roll. Often cut into Chuck Eye Roasts and Steaks, and can be cut into Boneless, Country-Style Ribs. Chuck Eye Roll cuts will possess rich flavor and good tenderness.

Braising

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Under Blade

Separated from the Chuck Eye Roll section of the Chuck Roll and often cut into the Denver Roast or Denver Steaks. Very tender with generous marbling.

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Supply Chain Ordering & Pricing Details

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