Click here for listing by Common Name
Please click on the link for more details
Scalenus
Group
Neck
Whole Sale Section
Chuck
Origin
The anterior border and lateral surface of the first rib.
Insertion
The transverse processes of the fourth through seventh cervical vertebrae
Action
Flexes the neck or may aid in respiration.
Innervation
Ventral branches of the cervical nerves.
Blood Supply
Carotid, vertebral, and inferior cervical arteries.
Retail Cuts
Beef Chuck Arm Pot Roast, Beef Chuck Arm Steak, Beef Chuck 7-Bone Pot Roast, Beef Chuck 7-Bone Steak
Color
L* : 44.61
a* : 29.55
b* : 21.74
Pgment Conc. (Heme Iron) : 15.75
Processing Characteristics
Fat : 91.1
Moisture : 712.2
Protein : 186.9
Ash : 9.8
Palatability
Shear Force
Dry : 11.2lbs
Moist : 8.6lbs