Beef Chuck, Under Blade, Center-Cut - Palmer Food Services

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Beef Chuck, Under Blade, Center-Cut

Center-cut, Under Blade

Beef Chuck, Under Blade, Center-Cut

Other names include: Boneless Chuck Flap

This item will consist of the serratus ventralis muscle in its entirety from the Chuck Roll (Item No. 116E)

Also known as a Boneless Chuck Flap

NAMP Meat Buyer’s Guide

116G

PFS Item Number(s)

1006E

PrimalPrimalThe primal cuts are the first pieces of meat separated from the carcass. Each primal has its own characteristics and is further processed into subprimals and/or retail portion cuts.

Chuck » Chuck Roll

The Chuck

Expected WeightExpected WeightThe expected weight of portion cut items (like steaks) or portion-ready subprimals (like roasts).

4lbs/piece, 8lbs/bag

Relative portion costPortion CostAs a general rule of thumb, the more a piece is cut, trimmed, or portioned, the more expensive the portion cost.

$

Cooking MethodCooking MethodsThe most common ways – but not the only ways! – to prepare each cut.

Braise, Flattop, Grill

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