This boneless item is prepared from a neck off boneless squarecut chuck and consists only of the large muscle system that lies under the blade bone that contains the longissimus dorsi, rhomboideus, spinalis dorsi, complexus, multifidus dorsi, serratus ventralis, subscapularis and splenius. The rib end shall be made by a straight cut exsposing the longissimus dorsi to be at least twice as large as the complexus and forms an approximate right angle with the length of the chuck roll. The neck shall be removed by a straight cut which is approximately parallel with the rib end and is anterior to, but not more than 0.5 inch (13.0mm) from, the longissmus dorsi at the rib end and not more than 4.0 inches (10.0 cm) from the complexus at the neck end.

Also known as Chuck Roll.