Description
The chuck eye roll is a cut from the larger chuck roll. The eye roll contains a few major muscles (spinalis dorsi, complexus, and a small portion of the longissimus dorsi) as well as connective tissue. Containing the meat from between the shoulder blade and the ribs, it has little fat and should be cooked slowly with moisture due to its toughness. The “eye” of a chuck roll refers to the major muscle that runs through it, the complexus, which helps move and extend the cow’s head. Chuck rolls are great for pot roasts and stews.