The chuck roll is a deboned portion of the neck located in the Chuck. It offers good flavor, but is not very tender, so it’s best cooked slowly with moist heat (braising, stewing, etc). Within the chuck roll is a smaller portion known as the chuck eye roll that is tender enough for slow roasting applications.
The chuck roll can be ground into 85%/15% lean/fat ground beef.
Applications: Braise, Smoke, Stew Meat, Cube Steak, Chuck Steak, Grind.