Chuck Roll
Fresh - 3 per case
$196.40
A chuck roll is a large, boneless sub primal cut of meat that comes from the shoulder and neck area of the animal. It is a highly versatile, budget-friendly, and packed with rich flavor roast.
Because it contains a mix of both tender and tough muscles, it can be cooked whole or broken down into individual steaks, roasts, and ribs.
Standard Cuts Derived from a Chuck Roll:
- Chuck Eye Steak: Often called the "poor man's ribeye" because it sits right next to the rib primal. It is highly marbled and tender enough to be grilled like an expensive steak.
- Denver Steak: Extracted from the under-blade muscle, this cut is surprisingly tender, well-marbled, and excellent for quick searing or grilling.
- Chuck Roast: The classic cut used for pot roasts. It is heavily laced with connective tissue that melts beautifully during low-and-slow cooking.
- Country-Style / Short Ribs: Meaty strips cut from the under-blade area. They are ideal for braising in rich sauces.
- Stew Meat & Ground Chuck: Any remaining tough sections or trim can be cubed for stews or ground into high-quality 85/15 grind.
Best Cooking Method