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Chuck Roast

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Chuck Roast

The portion of the beef forequarter after removal of the rib, short plate, foreshank, and brisket The rib end of the chuck is prepared by a straight cut between the 5th and 6th ribs The brisket and foreshank are removed by a straight cut at an approximate right angle to the rib end (IMPS 113) The roast may be cut into smaller portions to increase its salability