Boneless Chuck

This product is the boneless chuck obtained from the forequarter. It is prepared after removing the sternum and bone-in chuck. The rib ends are cut at a defined distance from the eye of the M. longissimus dorsi muscle. All bones and intercostal muscles are removed.

Note:
– Number and position of ribs (5 to 9 ribs),
– Distance of the rib separation line from the muscle eye,
– Whether the ligamentum nuchae is retained or removed,
should be specified.