chuck roll training session technical information
TRANSCRIPT
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Chuck Roll Training SessionTechnical Information
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Objectives1. Why Add Value to the Chuck Roll?
2. Subprimal Names and Industry Terminology
3. Anatomical Locations
4. Strategic Approach
5. C. Roll Muscles - Tenderness
6. New Products
7. Product/Process Specs
8. Raw Materials
9. Cutting Demonstration
10. Q & A/Follow Up Issues
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Chuck RollNAMP 116A
$1.60-$1.70/Lb
Pot RoastSteaks
Grind ProgramsExports
Why Add Value to The Chuck Roll?
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Primary Current Use
Chuck Roasts Chuck Steaks
$2.50-3.00/Lb
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Subprimal Names andIndustry Terminology
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Beef Chuck, Chuck Eye Roll NAMP 116D
Beef Chuck, Under Blade Roast NAMP 116E
Beef Chuck, Chuck RollNAMP 116A
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Anatomical Locations
Where are we?
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Anatomical Locations
The Chuck
SP
INE
Scapula
Chuck
Roll
Shoulder
Clod
?
TAIL
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Anatomical Locations
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Anatomical Locations
Chuck RollNAMP 116A
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Anatomical Locations
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Value Added Strategic Approach
1. Initial Thinking/Assumptions: Industry already aware of value opportunity of Chuck Eye Obstacle: credit value of the Under Blade (trim value) Key muscle opportunity: Serratus ventralis (part of Under Blade)
2. Flaw: Demand for Chuck Eye sporadic and of limited volume
3. Conclusion: The two items are interrelated, one will drag the other To make the two independent, value added opportunities must be
available for both
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Chuck RollNAMP 116A
$1.70
Value AddedStrategic Approach
NAMP 116D$TBD
NAMP 116E$TBD
Value Added Opportunities Must Be Available to Both Subprimals
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C. Roll Muscles – Tenderness Ranking*
*Based on Shear Force Values Only
Ranking Muscle/Cut Subprimal1 Tenderloin Loin
2 Flat Iron Clod
3 M/S Dorsi/Capitus (3) Chuck Roll
4 Denver Cut/Serratus Ventralis Chuck Roll
5 Petite Tender Clod
6 Tri-Tip Sirloin
7 Tip Center Knuckle
8 Complexus Chuck Roll
9 Ranch Cut Clod
10 Top Butt Sirloin
11 Longissimus Dorsi/Ribeye Loin/Chuck Roll
12 Lifter Meat Rib
13 Mock Tender Chuck
14 Splenius Chuck Roll
15 Rhomboideus Chuck Roll
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New Products
Chuck Eye Delmonico Steaks Boneless Country-Style Beef Chuck Eye Ribs America’s Beef Roast Fully Cooked America’s Beef Roast
Under BladeDenver CutFully Cooked Country-Style Beef RoastSierra Cut (Splenius)Steak Strips (S.V.)Enhanced Roast (S.V.)
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Delmonico Steaks
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Boneless Country-Style Beef Chuck Ribs
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America’s Beef Roast
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Denver Cut
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Fully Cooked Country-Style Beef Roast
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Process/Product Specs
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RhomboideusUnder Blade Separation
Splenius/S. Ventralis
Separation Trimmed
Serratus Ventralis
Trimmed RhomboideusSierra Cut
Flank Steak AlternativeGenerating Denver
Cut
116A Beef Chuck, Chuck Roll
116D Beef Chuck, Chuck Eye Roll
116E Beef Chuck, Under Blade Roast
Delmonico Steaks Generating
Country-Style Ribs Chuck Eye
(Anterior Portion)
Delmonico Steaks Boneless Country-Style Beef Chuck Ribs
America’s Beef Roasts
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116D Beef Chuck, Chuck Eye Roll
Posterior
Anterior
Starting at the posterior end generate three one-inch Delmonico Steaks
America’s Beef Roast. Can be generatedFrom area C or B
Country-Style ribs can be generated from B or C
A
C
B
Delmonico Steaks
A
B
C C
B
Country-Style ribs can be generated from B or C
Boneless Country-Style Beef Chuck Ribs
America’s Beef RoastInternal fat may be removed and net appliedto maintain shape
A
CHUCK
EYE
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116E Beef Chuck, Under Blade Roast Follow natural seam to separate Rhomboideus (A)
Trimmed Rhomboideus. Application: BeefStew or Cubed Steak
Serratus ventralis (C) with Splenius (B)attached.
C
B
Remove connective tissue from Spleniusand separate from Serratus ventralis by following natural seam
Sierra Cut (Splenius)
Untrimmed Serratus Ventralis 116G Beef Chuck, Edge Roast (IM). TrimmedSerratus Ventralis
Denver Cut. From the thick-end (posterior),cut steaks end to end ¾ “ to 1” thick
Posterior
CHUCK
UNDER BLADE
A
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Finished Product Specs
Product Trim Thickness Anatomical
Spec
Weight Range
Delmonico
Steaks
1/8” Max ¾” to 1.0” 3 Steaks Max
Posterior End
3.0 – 5.0 oz
Country-Style Beef Chuck Ribs
Catch 1.25”-1.50” N/A 2.5 – 5.0 oz
America’s Beef
Roast
Catch N/A Anterior Portion
(2/3 Portion)
3.0 – 4.0 Lbs
Denver Cut Denuded ½” to 1.0” N/A 3.0 – 9.0 oz
Country-Style
Beef Roast
¼” Max N/A N/A 3.5 – 5.0 Lbs
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Boxed Beef Options
Current
Option ASeparate
116D from 116E
Option B116D
with SerratusUntrimmed
Option C116D With
116G SerratusTrimmed Option D
116DWith Serratus (116G),
And SpleniusTrimmed