differance between these two chucks?

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

negolien

Master of the Pit
Original poster
Jan 1, 2020
1,987
1,679
Sacramento, Calif.
What's the difference between a USDA Choice Beef Boneless Chuck Roast and a USDA Choice Beef Cross Rib Chuck Roast Boneles
 
A cross rib roast is lean and best smoked/cooked to a 120-130F IT. Rested overnight then sliced thin for roast beef or dip sandwiches.

A chuck roast is well marbled and a tough cut unless cooked to a high IT (195F to 205-210F) for slicing or pulling.
 
  • Like
Reactions: negolien
The boneless chuck roast is from the blade chuck, whereas the crossrib chuck is from the arm chuck.

Chuck sectioned.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky