The chuck primal cut extends from the neck to the fifth rib and includes the shoulder blade and upper arm.. The texture varies from coarse to fine and so does the degree of tenderness. The chuck has plenty of connective tissues that melt when the meat is cooked. This helps to add flavor and also helps to tenderize the meat. Although chuck cuts are flavorful, they are not as tender as the loin and rib cuts. They can become rather tough if not cooked properly. Cuts from the chuck benefit from slow cooking using moist heat methods such as braising.
- Whole or rolled chuck / chuck tender – Pot-roast
- Cubes (30mm) - Stew
2. Cube Roll
The beef carcass has 13 pairs of ribs, but not all of the ribs are included in the rib primal cut. The first 5 ribs are part of the chuck cut in the front of the animal. The 13th rib is part of the loin. The rib primal contains ribs 6 through 12. A bone-less prime rib is known as the ribeye. The cuts obtained from the rib primal are very tender and contain many of the best steaks and roasts. Dry heat cooking methods, such as grilling, pan-frying and roasting, bring out the flavor of rib cuts and keep the meat tender.
- Whole prime rib (2 – 7 ribs) – Oven-roast
- Prime rib steak – Oven-roast, grill, BBQ
- Whole ribeye – Oven-roast
- Ribeye steak (also called Scotch Fillet) - Pan-fry, grill or BBQ