IMAGE 1- Blade (Clod)
The Blade (Clod) is all the large muscles from the outside of the blade bone extending from the foreshank joint to the tip of the blade bone cartilage. Heavy, exposed shoulder tendons are removed.
/ IMAGE 2- Bolar blade
The bulky muscle group of the 2310 Blade (Clod) separated from the blade by a straight cut along the line of the blade bone edge.
/ IMAGE 3- Oyster blade
The flat muscle group of the 2310 Blade (Clod) separated from the bolar by a straight cut along the line of the blade bone edge.
/ IMAGE 4- Square cut chuck - 5 Rib
The boneless chuck is derived from that portion of the bone-in forequarter from the neck up to the 6th rib and is trimmed to a specified chemical lean (CL) content. The should er clod, brisket and shank are removed.
Number of ribs from which the chuck is derived.
/ IMAGE 5- Chuck roll: cap-on - 5 Rib
Prepared from a 5 rib chuck by separating the neck piece with a straight cut between the 3rd and 4th cervical vertebrae.
The rib section is removed 75mm from the eye muscle parallel to the vertebrae.
/ IMAGE 6- Chuck Eye Roll - 5 Rib
Prepared from a 2420 Chuck roll. The rib muscles and associated tissue are removed 75mm from the eye of the meat, at the loin end, parallel to the vertebrae. The M. trapezius and rhomboideus are removed.
/ IMAGE 7- Chuck tender
The chuck tender, or blade roll, is the round muscle next to the Blade (Clod), but separated from it by the blade bone ridge.
/ IMAGE 8- Neck
Prepared from the full chuck and is the remaining portion after the removal of the square cut chuck, between the 3rd and 4th cervical vertebrae.
/ IMAGE 9- Neck chain
The long muscle of the cervical and thoracic vertebrae.