Whole boneless beef chuck roll, a large deboned cut from between the backbone and ribs. This substantial primal cut delivers robust beef flavor with moderate marbling and contains a mix of tender and tougher muscles including the prized chuck eye roll and under blade portions.

The chuck roll can be fabricated into several premium sub-cuts including Denver steaks from the under blade section, chuck eye steaks and roasts from the tender eye roll portion, or boneless country-style ribs. Well-suited for smoking, braising, stewing, or slow roasting applications. Can also be ground into 85/15 lean-to-fat ground beef.

Best prepared with low and slow moist heat cooking methods such as braising or smoking at 225-250°F. The chuck eye roll portion within is tender enough for slow roasting. When smoked, cook to 160-165°F internal temperature, then wrap in foil and continue to 190-195°F before slicing or shredding. Typical whole chuck rolls weigh approximately 20-32 pounds and are vacuum sealed for freshness. Sold by the pound.