Boneless Chuck Roast

Caleb Carey
ENG 155
10/8/17
Mr. Scheck

Did you ever want to know how a boneless chuck roast was cut? Well you must start at the beginning of the whole process. The process is important to know because it will give you an idea of how important each step is. It informs you of how crucial the jobs of the manufactures is. It will also let you know why the price is the way it is. First the cow must be slaughtered before anything is done. Different manufactures have different processes of doing this. Some of which are humane and some are inhumane. The most humane way is to use a captive bolt device which stuns them and renders them unconscious. This allows the cow to be hung up and have their throats slit open without any pain. Second, it’s time
This part is the most difficult because there are multiple types of meat you can get out of a cow. First, they start off by cutting the cow in half and laying it down on a table. Then they cut off all the legs at the first joint. Third, they get the flank steaks from the inside of the cow which is the muscle to the side of the stomach. Next, they remove the sirloin meat from the back of the cow. Then they cut the tenderloin from the spine of the cow. Sixth, they cut the ribs from the cow and use it for beef ribs. After that they cut the rest of the meat off the back bone and use it for T-bone steaks, porterhouse steaks, and new-york strip steaks. Then they cut the top front of the leg where the shoulder is located and they cut the shoulder off. Next, they go to the top part of the back leg to get the chuck roast with the bone in it and some without the bone. Then they remove the rest of the meat from the front leg and use it as brisket. After that they use any leftover meat for stew meat and grind it up for hamburger meat. Finally, they wrap all the meat from the cow and sell it to grocery stores where it will be cut into smaller
The meat cutter starts off by cutting off all the fat around the chuck and trimming the top layer of red meat off so it will not turn green after sitting inside the counter. Now the meat cutter goes to the side where the Denver steaks and chuck steaks are located and cut those about a half inch to three quarters inch thick. The two must be separated by cutting in-between the fat. After that they cut the roast and can get anywhere between four and five roasts total. The roast is cut into one and a half inch and two-inch-thick pieces. Once they get to the end they cut the rest up and use it for stew meat. Finally, after they finish cutting all the meat they wrap it and display it for the