Chuck Roll – Subprimal Cut

The chuck roll is a subprimal cut of beef from the chuck primal, located between the ribs and the backbone. It’s a large, boneless section made up of several different muscles. Some muscles are tender and well-marbled with a rich flavor, while others are tougher and have a strong, beefy taste. Chuck roll yields a range of cuts that work well for both slow and fast cooking, depending on the specific cut.

Butchers fabricate a chuck roll into two smaller subsection cuts: chuck eye roll and under blade. These are then further cut into low to mid-priced roasts and steaks.