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Splenius
Group
Dorsal
Whole Sale Section
Chuck
Origin
The third, fourth and fifth thoracic spines by means of the dorso-scapular ligament and the funicular part of the ligamentum nuchae.
Insertion
The nuchal crest, the mastoid process, the wing of the atlas , and the transverse processes of the third, fourth and fifth cervical vertebrae.
Action
Elevate the head and neck.
Innervation
Dorsal branches of the last six cervical nerves.
Blood Supply
Deep cervical and vertebral arteries.
Retail Cuts
Beef Chuck 7-Bone Roast, Beef Chuck 7-Bone Steak
Color
L* : 40.49
a* : 29.4
b* : 21.98
Pgment Conc. (Heme Iron) : 19.37
Processing Characteristics
Fat : 43.5
Moisture : 744.3
Protein : 198.9
Ash : 13.3
Palatability
Shear Force
Dry : 10.8lbs
Moist : 9.5lbs
Connective tissue amount
Dry : Moderate amount
Moist : Slight amount
Flavor intensity
Dry : Slightly intense
Moist : Moderately intense
Juiciness
Dry : Slightly juicy
Moist : Slightly juicy
Tenderness - Panel Scores for Tenderness (8 point scale)
Dry : 4.63
Moist : 5.96
Evaluated Tenderness
Dry : Slightly tough
Moist : Slightly tender