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Creating New Cuts From The Chuck Roll
New chuck roll cuts are now available and offer consumers unique eating experiences. These new items expand the range of appealing beef cuts from the chuck through their versatility, tenderness, great beef flavor and variety. 
To generate these cuts, the chuck roll (116A Beef Chuck, Chuck Roll) is separated into two sections, the Chuck Eye Roll (116D) and the Under Blade Roast (116E).
New cuts from the Chuck Eye Roll include:
Boneless Country-Style Beef Chuck Ribs – meaty, tender ribs without the bones that can be braised then finished on the grill to heighten flavor.
The Delmonico Steak - grilling, broiling or pan-broiling will bring out the exceptional beef flavor of this versatile cut.
The Denver Cut is generated from the Serratus Ventralis (Under Blade, Center) after removal of the Splenius and Rhomboideus muscles. Cut from the fourth most tender muscle, this steak is perfect for grilling or cutting into strips for stir-fry.
America’s Beef Roast – just the right size, juicy, and easy to dry-roast in the oven. This roast is a cost-effective alternative to prime rib.
Step-by-step cutting guides have been developed to assist with harvesting these muscles. Click on the images below to download cutting guides and application sheets for how to cut and prepare these impressive new items from the Chuck Roll.
   
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