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Beef Chuck, Square-Cut -- Item No. 113  |
Beef Chuck, Square-Cut, Divided -- Item No. 113A |
Beef Chuck, Square-Cut, Neck-Off, 2 Piece, Semi Boneless -- Item No. 113C |
Beef Chuck, Shoulder Clod -- Similar to Item No. 114 |
Beef Chuck, Shoulder Clod Roast -- Item No. 114A |
Beef Chuck, Shoulder Clod Roast, Special -- Item No. 114B |
Beef Chuck, Shoulder Clod, Trimmed -- Item No. 114C |
Beef Chuck, Shoulder Clod, Top Blade, Roast -- Item No. 114D |
Beef Chuck, Shoulder Clod, Arm Roast -- Item No. 114E |
Beef Chuck, Square-Cut, Boneless -- Item No. 115 |
Beef Chuck, Arm-Out, Boneless -- Item No. 115B |
Beef Chuck, Square-Cut, Neck-Off, Boneless -- Item No. 115C |
Beef Chuck, Square-Cut, Clod-Out, Boneless -- Item No. 116 |
Beef Chuck, Chuck Roll -- Similar to Item No. 116A |
Beef Chuck, Chuck Tender -- Item No. 116B |
Beef Chuck, Chuck Roll, Untrimmed -- Item No. 116C |
Beef Chuck, Chuck Eye Roll -- Item No. 116D |
Beef Chuck, Under Blade Roast -- Item No. 116E |
Beef Chuck, Armbone -- Item No. 125 |
Beef Chuck, Armbone, Boneless -- Item No. 126 |
Beef Chuck, Armbone, Clod-Out, Boneless -- Item No. 126A |
Beef Chuck, Cross-Cut -- Item No. 127 |
Beef Chuck, Cross-Cut, Boneless -- Item No. 128 |
Beef Chuck, Short Ribs -- Item No. 130 |
Beef Chuck, Short Ribs, Boneless -- Item No. 130A |
Beef Chuck Clod Case Ready Trim (CRT) -- |
Beef Chuck Shoulder Tender -- |
Beef Chuck Shoulder Tender, Peeled -- |
Beef Chuck Roll -- |
Beef Chuck Neck Meat, Boneless -- |
Beef Chuck Shoulder Clod, Extra Trim -- |
Beef Chuck 2 PC, Boneless -- |
Beef Chuck Shoulder Tenders -- |
Beef Chuck Split Shoulder Clod, Extra Trim -- |
Beef Chuck Short Rib, Boneless -- 130 |
Beef Chuck Mock Tender Case Ready Trim (CRT) -- |
Beef Chuck Roll Case Ready Trim (CRT) -- |
Beef Chuck Roll Trimmed Neck Off, Boneless -- |
Beef Chuck 2PC, Boneless -- |
Beef Chuck XTTOP Neck Off, Semi Boneless -- |
Beef Chuck Top Blade -- |
Beef Shoulder clod -- |
Beef Shoulder Clod Trimmed 2pc -- |
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Item No. 130A Beef Chuck, Short Ribs, Boneless This item is prepared from Item No. 130 and shall consist of the serratus ventralis muscle from the arm portion of the chuck. The ribs and intercostal muscles shall be removed. This item shall have at least four rib marks extending to the dorsal and ventral edge of the serratus ventralis muscle. This item shall be trimmed practically free of fat and shall be no less than 1/2 inch (13 mm) thick at any point.
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