this type of Chuck roast came from companies years ago that after beaking the arm off a chuck would then split the rest long ways so that they could bone and roll the back part of the chuck.
When I was with A&P we cut every chuck this way up till around 1970, each chuck was tied with a string every inch, I had calluses in the grooves of my point and little finger from tying so many of them over the years. We also bone and tied half of our beef plate for yankee pot roast.
I used to make a chuck roast by boning out the whole chuck and tying the scotch-tender into the space left by ribs 1 through 5.
The top picture sort of looks like a trick I learned and have only done a few times. Whack off the arm and chuck plate on the saw, and then rotate the chuck and cut straight through neck bone number 6. (I think that was the number... it's been a while).
If done right you don't have to worry about boning out the neck portion of the chuck and leave it for some kid to do.
The cutter can then get right to yanking out the scotch-tender, top-blade and paddle-bone.
A gift from the gods of meat. we had one at Stew leonards. having to tie ba 100 double bnls. pork loin roasts could take some time doing it by hand. It was also good at tying rolled and stuffed meats, but one must remeber to clean the machine afterwards.............
-- Edited by kbraker510 on Monday 26th of November 2012 07:12:40 PM
I am putting this on my wishlist alongside a Holomatic patty-maker and that entire USDA inspected custom shop/retail business with drip coolers and a beautiful rail-system.
I will take a hollymatic too. The guys out here get either prepack patties or cut them from a 10lb tube of fine ground meat, both are less than desirable..
