Description
A cross-cut chuck is produced from the forequarter of the animal when the rib and chuck primals are separated. A square-cut chuck is a cross-cut chuck that has been further processed to exclude the brisket and the fore shank. A boneless square-cut chuck includes all the muscles, tendons, fat, and connective tissue within the chuck, but excludes all bones. Boneless square-cut chucks are generally separated into two pieces. This is a large subprimal that would be ordered by a butcher or meat cutter in a retail environment. Bone-less square-cut chucks are further processed into roasts and steaks before being sold to the consumer.