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New Chuck Roll Cuts: The Next Frontier in Beef Cuts
Have you heard the exciting news? Four new Chuck Roll cuts are creating opportunities for processors, retailers, foodservice operators and consumers alike. These cuts add value to the Chuck Roll by giving consumers more choices within several price ranges. They are versatile for many forms of cooking and provide a tenderness not found in many other cuts of beef.
Introducing America’s Favorite Chuck Cuts!
The Denver Cut
(Under Blade 116 E)
Steak night, every night.
• Tender, flavorful and versatile
• Cut from the 4th most tender muscle
• Generously marbled for a juicy, affordable restaurant-quality steak experience
• Perfect grilled as a steak for a center of the plate application or slice into strips for a savory stir-fry
America’s Beef Roast
(Chuck Eye 116D)
The versatile roast.
• Succulent and impressive with great beef flavor
• Versatile enough for serving at special occasions or dressed down for everyday meals
• Cost-effective alternative to Prime Rib
Includes the 3rd and 8th most tender muscles
• Perfect dry-heat roasted in the oven as a
center of the plate or roast sandwich application
Boneless Country-Style Beef Chuck Ribs
(Chuck Eye 116D)
Delicious. No bones about it.
• Flavorful and juicy
• Meaty, tender ribs without the bones
• Perfectly portioned
• Leftovers have great robust beef flavor
• Perfect braised then grilled to heighten flavor
as a center of the plate or for BBQ applications
The Chuck Eye Steak
(Chuck Eye 116D)
A steak to make the Rib Eye jealous!
• Extremely tender, juicy and flavorful
• Versatile cut suitable for any occasion
• Tie the steak before grilling for an out of this world taste experience
These new Chuck Cuts are industry tested and have been developed by a cross-functional team. Technical work on the Chuck Roll has been conducted over the past two years along with culinary center research on cooking applications and recipe development. An integrated naming process was followed with involvement from industry business professionals, the USDA, academia/educators, and consumers.
Optimizing the Chuck Roll is a win-win proposition for consumers as it expands the range of appealing beef cuts from the Chuck via versatility, value, tenderness and great beef flavor. Operators and retailers benefit from stimulated beef demand and consumption as news spreads to their customers. For processors/packers and steak cutters, the new Chuck Cuts add variety, boost volume, increase margin and maximize carcass value.
Join the expedition to see how these new Chuck Cuts can work for you. Contact Jim Ethridge at (303) 828-7867 to learn more.
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