The Chuck Under Blade Roast also know as Boneless Country Ribs and “America’s Beef Roast” which is the muscle that is positioned forward from the Delmonico under the blade. This cut is moderately marbled and less tender, is best used for braising or roasting. The Wagyu has two of these cuts of 2 1/2 lbs each.
Alternative Name: Boneless Country Rib
Suggested Preparation: Braise or roast whole
Beef Primal: Chuck
NAMP code: 1116D
Number of Pieces: 2
Average Yield/Piece: 2.50 lbs. *
* Assumption is an animal at 900 lbs. hanging weight.
