This boneless item is prepared from a neck off boneless square-cut chuck and consists only of the large muscle system which lies under the blade bone that contains the longissimus dorsi, rhomboideus, spinalis dorsi, complexus, multifidus dorsi, serratus ventralis, subscapularis and splenius. The arm portion shall be excluded by a straight cut that is not more than 3.0 inches (7.5 cm), ventral from the longissimus dorsi at the rib end and not more than 4.0  inches )10.0 cm) from the complexus at the neck end.  Any cartilages, backstrap, trapezius, supraspinatus, intercostal meat (rib fingers) and prescapular lymph gland shall also be excluded.  When smaller roasts are specified, the boneless chuck roll shall be divided into approximately equal portions by cutting through the meat perpendicular to the length of the chuck roll.  This item shall be netted or tied when specified.

 

The purchaser may specify a different length arm portion exclusion (PSO) as follows:

PSO:

1.   Arm excluded 1.0 inch (2.5 cm) x 1.0 inch (2.5 cm) from the rib                       (longissimus dorsi) and neck (complexus) ends.

2.  Arm excluded by straight cut immediately ventral to longissimus dorsi    and complesus.

3. The subscapularis shall be excluded.

4. The "hump meat" (dorsal portion of the rhomboideus) shall be removed so that the dorsal edge is a straight cut parallel to the arm (ventral) edge.