Chuck Roll
Extension of the Ribeye Roll that remains in the Chuck.
Where This Cut Comes From:
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 PrimalCooking Methods:
Cuts From This Subprimal
Chuck Eye Roll
Separated from the Under Blade section of the Chuck Roll. Often cut into Chuck Eye Roasts and Steaks, and can be cut into Boneless, Country-Style Ribs. Chuck Eye Roll cuts will possess rich flavor and good tenderness.
Under Blade
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.
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