Chuck Roll, Chuck Eye Roll and Chuck Flap
Rangers Valley Tip:
The Chuck Roll is an extremely popular thin slice product for Korean and Japanese dishes because of the tenderness, flavour and reasonable price.
Ausmeat Code: 2275 (Chuck Roll), 2268 (Chuck Eye Roll), 2264 (Chuck Eye Log).
Description: Chuck Roll is prepared from the Chuck by the removal of the neck between the 5th and 6th cervical vertebra parrellel to the caudal cutting line.
The Chuck Eye Roll is prepared from the Chuck Roll by removing a portion of the M. serratus ventralis at approximately 75mm from the ventral edge and cut parallel to the vertebral column.
The Chuck Eye Log is prepared from the Chuck Eye Roll and is the remaining eye muscle mass after the removal of Chuck Flap (i.e. the rib meat at the ventral edge of the eye meat and parallel to the chine edge).
Average Size: 4.05 - 4.35kg (Cube Roll) or 5.05 - 5.40kg (Rib Eye Lip On)
Yield: High
Price Point: High
Applications: Steak, Roast, Thin Slice
Preparation:
- Trim excess fat and silverskin.
- Cut steak approximately 20-25mm thick (or to desired size) across the grain.
- For thin slice Shabu Shabu, slightly freeze the Rib Eye/Cube Roll and use a slicing wheel.
Menu Ideas:
The Rib Eye and Cube Roll are best utilised as steaks or roasts in western cuisine. As an alternative to a Tenderloin Steak, prepare a Chateau Cut Medallion by removing the cap muscle (i.e. the spinalis muscle – see below) and remove the Lip to reveal the centre muscle. Now cut the centre muscle where it tapers and split the larger of the two pieces in half – you should now have 3 equal sized pieces. Cut these pieces into equal sized steaks according to the portion desired size.
The Spinalis muscle is considered one of the more tender pieces of meat and can be used in many different styles. The Spinalis can be stuffed and roasted, or portioned into steaks and seasoned with cracked pepper, salt and serve with favourite sauce.
Other Cuts: Striploin, Rump, Tenderloin