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Cutting Training at Benihana 19

Agenda ・How to clean Chuck Roll ・Gaining the knowledge of the structure of Chuck Roll

Structure of Chuck Roll I was quite surprised that the Scottish Aberdeen-Angus chuck roll was much smaller than Japanese Wagyu chuck roll. This is due to their slaughtered age. Wagyu cows are usually slaughtered at between 25 – 27 months although Aberdeen-Angus cows are between 14 -16 months. However, thanks to the reasonable size, I found it easier to analyze the detail of each part clearly.

The Neck side is usually slightly thinner than the rib side. This is because more muscles are woven and tighter towards the neck. It has tougher texture and is ideal for thin slices or shuddered.

On the other hand, the rib side has more height and you can find a round rib eye roll on the side. It has softer texture and is great for steak cuts.

To imagine how they lay on the body, it will be easier to think as below:

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