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Complexus

Group
Shoulder
Whole Sale Section
Chuck, Rib
Origin
(1) The third, fourth and fifth thoracic spines by means of the dorsal scapular ligament; (2) transverse process of the first six or seven thoracic vertebrae; (3) the articular processes of the cervical vertebrae
Insertion
A rough area on the occipital bone just ventral to the nucheal crest.
Action
Extends the head and neck
Innervation
Dorsal branches of the last six cervical nerves.
Blood Supply
Deep cervical, vertebral, and occipital arteries.
Retail Cuts
Beef Rib Roast, Beef Rib Steak, Beef Rib Steak Boneless, Beef Ribeye Roll, Beef Ribeye Lip-On, Beef Ribeye Steak, Beef Ribeye Steak Lip-On, Beef Chuck Blade Roast, Beef Chuck Blade Steak, Beef Chuck 7-Bone Pot Roast, Beef Chuck 7-Bone Steak, Beef Chuck Under Blade Pot Roast, Beef Chuck Under Blade Pot Roast Boneless, Beef Chuck Under Blade Steak, Beef Chuck Under Blade Steak Boneless
Color
L* : 40.58
a* : 31.1
b* : 23.69
Pgment Conc. (Heme Iron) : 22.14
Processing Characteristics
Fat : 83.7
Moisture : 720.2
Protein : 181.3
Ash : 14.8
Palatability
Shear Force
Dry : 10.4lbs
Moist : 9.3lbs
Connective tissue amount
Dry : Slight amount
Moist : Slight amount
Flavor intensity
Dry : Moderately intense
Moist : Moderately intense
Juiciness
Dry : Slightly juicy
Moist : Slightly juicy
Tenderness - Panel Scores for Tenderness (8 point scale)
Dry : 5.38
Moist : 5.76
Evaluated Tenderness
Dry : Slightly tender
Moist : Slightly tender