1. Cuts
  2. Square-Cut Chuck Primal
  3. Chuck Roll
  4. Under Blade

Under Blade

Also Known As: Chuck Flat

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.
Butcher's Note

Flatter portion of the Chuck Roll that is under the Chuck Eye Roll. The fourth most tender muscle.

Where This Cut Comes From:

Square-Cut Chuck Primal

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.

Explore This Primal

Cuts From This Fabricated Cut

Sierra Steak

Versatile cut with robust beef flavor and that mimics the appearance of Flank Steak. Use a tenderizing marinade before grilling or broiling.

Denver Steak

Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.

Under Blade Roast, Center-Cut

Extremely tender with a good amount of marbling and beef flavor. Season generously and roast for best results.

Supply Chain Ordering & Pricing Details

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Other Cuts You Might Like:

Sierra Steak

Versatile cut with robust beef flavor and that mimics the appearance of Flank Steak. Use a tenderizing marinade before grilling or broiling.

Under Blade Roast, Center-Cut

Extremely tender with a good amount of marbling and beef flavor. Season generously and roast for best results.

Denver Steak

Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.

Beef Checkoff