Chuck Roll Training Session Technical Information

Chuck Roll Training SessionTechnical Information

2

Objectives1. Why Add Value to the Chuck Roll?

2. Subprimal Names and Industry Terminology

3. Anatomical Locations

4. Strategic Approach

5. C. Roll Muscles - Tenderness

6. New Products

7. Product/Process Specs

8. Raw Materials

9. Cutting Demonstration

10. Q & A/Follow Up Issues

3

Chuck RollNAMP 116A

$1.60-$1.70/Lb

Pot RoastSteaks

Grind ProgramsExports

Why Add Value to The Chuck Roll?

4

Primary Current Use

Chuck Roasts Chuck Steaks

$2.50-3.00/Lb

5

Subprimal Names andIndustry Terminology

6

Beef Chuck, Chuck Eye Roll NAMP 116D

Beef Chuck, Under Blade Roast NAMP 116E

Beef Chuck, Chuck RollNAMP 116A

7

Anatomical Locations

Where are we?

8

Anatomical Locations

The Chuck

SP

INE

Scapula

Chuck

Roll

Shoulder

Clod

?

TAIL

9

Anatomical Locations

10

Anatomical Locations

Chuck RollNAMP 116A

11

Anatomical Locations

12

Value Added Strategic Approach

1. Initial Thinking/Assumptions: Industry already aware of value opportunity of Chuck Eye Obstacle: credit value of the Under Blade (trim value) Key muscle opportunity: Serratus ventralis (part of Under Blade)

2. Flaw: Demand for Chuck Eye sporadic and of limited volume

3. Conclusion: The two items are interrelated, one will drag the other To make the two independent, value added opportunities must be

available for both

13

Chuck RollNAMP 116A

$1.70

Value AddedStrategic Approach

NAMP 116D$TBD

NAMP 116E$TBD

Value Added Opportunities Must Be Available to Both Subprimals

14

C. Roll Muscles – Tenderness Ranking*

*Based on Shear Force Values Only

Ranking Muscle/Cut Subprimal1 Tenderloin Loin

2 Flat Iron Clod

3 M/S Dorsi/Capitus (3) Chuck Roll

4 Denver Cut/Serratus Ventralis Chuck Roll

5 Petite Tender Clod

6 Tri-Tip Sirloin

7 Tip Center Knuckle

8 Complexus Chuck Roll

9 Ranch Cut Clod

10 Top Butt Sirloin

11 Longissimus Dorsi/Ribeye Loin/Chuck Roll

12 Lifter Meat Rib

13 Mock Tender Chuck

14 Splenius Chuck Roll

15 Rhomboideus Chuck Roll

15

New Products

Chuck Eye Delmonico Steaks Boneless Country-Style Beef Chuck Eye Ribs America’s Beef Roast Fully Cooked America’s Beef Roast

Under BladeDenver CutFully Cooked Country-Style Beef RoastSierra Cut (Splenius)Steak Strips (S.V.)Enhanced Roast (S.V.)

16

Delmonico Steaks

17

Boneless Country-Style Beef Chuck Ribs

18

America’s Beef Roast

19

Denver Cut

20

Fully Cooked Country-Style Beef Roast

21

Process/Product Specs

22

RhomboideusUnder Blade Separation

Splenius/S. Ventralis

Separation Trimmed

Serratus Ventralis

Trimmed RhomboideusSierra Cut

Flank Steak AlternativeGenerating Denver

Cut

116A Beef Chuck, Chuck Roll

116D Beef Chuck, Chuck Eye Roll

116E Beef Chuck, Under Blade Roast

Delmonico Steaks Generating

Country-Style Ribs Chuck Eye

(Anterior Portion)

Delmonico Steaks Boneless Country-Style Beef Chuck Ribs

America’s Beef Roasts

116D Beef Chuck, Chuck Eye Roll

Posterior

Anterior

Starting at the posterior end generate three one-inch Delmonico Steaks

America’s Beef Roast. Can be generatedFrom area C or B

Country-Style ribs can be generated from B or C

A

C

B

Delmonico Steaks

A

B

C C

B

Country-Style ribs can be generated from B or C

Boneless Country-Style Beef Chuck Ribs

America’s Beef RoastInternal fat may be removed and net appliedto maintain shape

A

CHUCK

EYE

116E Beef Chuck, Under Blade Roast Follow natural seam to separate Rhomboideus (A)

Trimmed Rhomboideus. Application: BeefStew or Cubed Steak

Serratus ventralis (C) with Splenius (B)attached.

C

B

Remove connective tissue from Spleniusand separate from Serratus ventralis by following natural seam

Sierra Cut (Splenius)

Untrimmed Serratus Ventralis 116G Beef Chuck, Edge Roast (IM). TrimmedSerratus Ventralis

Denver Cut. From the thick-end (posterior),cut steaks end to end ¾ “ to 1” thick

Posterior

CHUCK

UNDER BLADE

A

25

Finished Product Specs

Product Trim Thickness Anatomical

Spec

Weight Range

Delmonico

Steaks

1/8” Max ¾” to 1.0” 3 Steaks Max

Posterior End

3.0 – 5.0 oz

Country-Style Beef Chuck Ribs

Catch 1.25”-1.50” N/A 2.5 – 5.0 oz

America’s Beef

Roast

Catch N/A Anterior Portion

(2/3 Portion)

3.0 – 4.0 Lbs

Denver Cut Denuded ½” to 1.0” N/A 3.0 – 9.0 oz

Country-Style

Beef Roast

¼” Max N/A N/A 3.5 – 5.0 Lbs

26

Boxed Beef Options

Current

Option ASeparate

116D from 116E

Option B116D

with SerratusUntrimmed

Option C116D With

116G SerratusTrimmed Option D

116DWith Serratus (116G),

And SpleniusTrimmed