A method for mass-production butchering of a chuck roll of beef is described. The method includes: sectioning the beef clod into 1st and 2nd portions substantially along a natural seam, the 1st portion comprising triceps brachii long head muscle and essentially being free of triceps brachii lateral head muscle, and the 2nd portion comprising triceps brachii lateral head muscle and essentially being free of triceps brachii long head muscle; and sectioning the 1st portion generally with or parallel to the grain into separate portions. Another method for mass-production butchering of a beef clod may include: sectioning the beef clod into 1st and 2nd portions substantially along a natural seam, the 1st portion comprising the teres major; and sectioning the 1st portion generally with or parallel to the grain into separate portions.

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