The Chuck Neck Roast is the muscle structure adjacent to the neck that can be left attached to the bone in cattle less than 30 months of age or trimmed from the bone and tied to form a roast. It is rich in Wagyu flavor but requires longer cooking times with braising and roasting to develop its tenderness. The Chuck Neck Roast can also be used with the confit cooking technique, slow roasting submerged in Wagyu golden culinary oil, which delivers exceptional silky texture and remarkable flavor. Yields two roasts of approximately 4 lbs. each.
Alternative Name: N/A
Suggested Preparation: Braise, confit
Beef Primal: Chuck
NAMP code: N/A
Number of Pieces: 2
Average Yield/Piece: 4.00 lbs. *
* Assumption is an animal at 900 lbs. hanging weight
