10 © 2017 2019 CHUCK ROLLS Approx. 13.5-14.5lb The chuck roll offers rich, beefy flavor at an affordable food cost. It is best slow-cooked or ground. BUTCHER INFORMATION: Cut from the Chuck primal, around the neck. COOKING/PLATING TIPS: Meat from the chuck roll is most commonly ground in-house for excellent ground beef and burgers. It can also be cut into stew meat or pot roasts. MENU TYPE: Low Price Point, depending on application. Chuck roll meat can be used in more affordable pot roast applications or ground in-house for higher-end burgers. BONELESS STRIPLOINS, 1X1 Approx. 8-10lb The tender, flavorful meat of the striploin (aka New York strip steak, New York roast) makes it one of the more highly prized cuts. Chefs can use this cut to slice their own NY strip steaks to exactly the thickness they want. Pre-cut steaks from these striploins are also available. BUTCHER INFORMATION: Cut from the Loin primal. Most of the tail meat & outer fat layer trimmed to ¼” (1x1). COOKING/PLATING TIPS: Strip steaks and roasted whole striploins can be served simply seasoned with salt and pepper or with more complex rubs or sauces. MENU TYPE: Medium to High Price Point. Striploin steaks and roasts are well suited to catering, fine dining and steakhouse menus. SHORT RIBS Short ribs are an economical and extremely flavorful cut best slow-cooked until tender. Also available pre-portioned. BUTCHER INFORMATION: Bone-in. 5 ribs. COOKING/PLATING TIPS: Short ribs are often prepared using slow-cooking methods that tenderize them such as braising, slow-roasting, or smoking. MENU TYPE: Low to medium Price Point. Bone-in short ribs are often associated with Italian-American & Korean cusine in the US, but they are also ideal for Chinese, Jewish, British, Italian, Spanish and French dishes.