Forequarter Cuts

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CHUCK TENDER

Chuck Tender is a conical shaped muscle (M. supraspinatus) lying lateral to the blade bone on the cranial side of the blade ridge.
Points requiring specification:
- Fat trim
- Connective tissue removed
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BLADE OYSTER

Blade Oyster is located on the blade bone and it's complementary cartilage below the blade ridge and composed by the M. infraspinatus.
Points requiring specification:
- Fat trim
- Periostium removed
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SHIN

Shin is located in the forearm, based on the humerus, ulna and radius, and corpus.
Main muscles are the M. biceps brachii, M. coracobrachialis and carpal flexors and extensors.
Beef Shoulder Clod Photo
Beef Shoulder Clod Cut Illustration

SHOULDER CLOD

Located in the arm (brachial) region, based on the humerus, scapula, ulna and radius. Main muscle planes: M. tensor antebrachii, M. anconaeus and M. cutaneus trunci.
Points requiring specification:
- Fat trim
- M. cutaneus removed
Beef Chuck Roll Photo
Beef Chuck Roll Cut Illustration

CHUCK ROLL

Chuck Roll is located in the dorsal region. Based on the four first dorsal hemi-vertebrae and their corresponding rib ends. Main muscle planes: M. trapezius thoracis, M. rhomboides, M. splenius, M. longissimus dorsi, M. illiocostalis, M. multifidus dorsi.
Points requiring specification:
- Rip number and location
- Ventral limit
- Ligamentum-nuchae retained
- Fat trim