115 Beef Chuck, Square-Cut, Boneless

This boneless item is prepared from any chuck item with the brisket and foreshank removed. The full clod shall be separated (but included) as described in Item No. 114. and may be separated prior to cutting the brisket side. On the rib end, the longissimus dorsi shall be twice as large as the complexes. No fewer than 5 rib marks shall be present. The brisket side and  rib end shall be straight cuts forming an approximate right angle. On the brisket side, the deep pectoral shall extend to the 3rd rib mark but not past the 5th rib mark. Though this item is normally available in the two pieces as pictured and described above, the item also may be purchased separated into three pieces as hereafter described. After separating the clod the blade portion shall then be separated from the arm portion by a straight cut, approximately perpendicular with the rib end, which is ventral to, but not more than 5.0 inches (12.5 cm) or less than 3.0 inches (7.5 cm) from the longissimus dorsi at the rib end. All bones, cartilages, backstrap, prescapular lymph gland, heart fat and thymus gland shall be excluded.

When item No. 115 has been prepared in three pieces, Item No. 115A describes the specifications for the Beef Chuck, Blade Portion, Boneless and Item No. 115B describes the specifications for the Beef Chuck, Arm-Out, Boneless. These items may be purchased individually.