Chuck Roll Training Session Technical Information

2 Objectives 1. Why Add Value to the Chuck Roll? 2. Subprimal Names and Industry Terminology 3. Anatomical Locations 4. Strategic Approach 5. C. Roll Muscles - Tenderness 6. New Products 7. Product/Process Specs 8. Raw Materials 9. Cutting Demonstration 10. Q & A/Follow Up Issues

3 Chuck Roll NAMP 116A $1.60-$1.70/Lb Pot Roast Steaks Grind Programs Exports Why Add Value to The Chuck Roll?

4 Primary Current Use Chuck RoastsChuck Steaks $ /Lb

5 Subprimal Names and Industry Terminology

6 Beef Chuck, Chuck Eye Roll NAMP 116D Beef Chuck, Under Blade Roast NAMP 116E Beef Chuck, Chuck Roll NAMP 116A

7 Anatomical Locations Where are we?

8 Anatomical Locations The Chuck SPINE Scapula Chuck Roll Shoulder Clod ? TAIL

9 Anatomical Locations

10 Anatomical Locations Chuck Roll NAMP 116A

11 Anatomical Locations

12 Value Added Strategic Approach 1.Initial Thinking/Assumptions:  Industry already aware of value opportunity of Chuck Eye  Obstacle: credit value of the Under Blade (trim value)  Key muscle opportunity: Serratus ventralis (part of Under Blade) 2.Flaw:  Demand for Chuck Eye sporadic and of limited volume 3.Conclusion:  The two items are interrelated, one will drag the other  To make the two independent, value added opportunities must be available for both

13 Chuck Roll NAMP 116A $1.70 Value Added Strategic Approach NAMP 116D $TBD NAMP 116E $TBD Value Added Opportunities Must Be Available to Both Subprimals

14 C. Roll Muscles – Tenderness Ranking * * Based on Shear Force Values Only RankingMuscle/CutSubprimal 1TenderloinLoin 2Flat IronClod 3M/S Dorsi/Capitus (3)Chuck Roll 4Denver Cut/Serratus VentralisChuck Roll 5Petite TenderClod 6Tri-TipSirloin 7Tip CenterKnuckle 8ComplexusChuck Roll 9Ranch CutClod 10Top ButtSirloin 11Longissimus Dorsi/RibeyeLoin/Chuck Roll 12Lifter MeatRib 13Mock TenderChuck 14SpleniusChuck Roll 15RhomboideusChuck Roll

15 New Products Chuck Eye Delmonico Steaks Boneless Country-Style Beef Chuck Eye Ribs America’s Beef Roast Fully Cooked America’s Beef Roast Under Blade Denver Cut Fully Cooked Country-Style Beef Roast Sierra Cut (Splenius) Steak Strips (S.V.) Enhanced Roast (S.V.)

16 Delmonico Steaks

17 Boneless Country-Style Beef Chuck Ribs

18 America’s Beef Roast

19 Denver Cut

20 Fully Cooked Country-Style Beef Roast

21 Process/Product Specs

22 Rhomboideus Under Blade Separation Splenius/S. Ventralis Separation Trimmed Serratus Ventralis Trimmed Rhomboideus Sierra Cut Flank Steak Alternative Generating Denver Cut 116A Beef Chuck, Chuck Roll 116D Beef Chuck, Chuck Eye Roll 116E Beef Chuck, Under Blade Roast Delmonico Steaks Generating Country-Style Ribs Chuck Eye (Anterior Portion) Delmonico Steaks Boneless Country-Style Beef Chuck Ribs America’s Beef Roasts

116D Beef Chuck, Chuck Eye Roll Posterior Anterior Starting at the posterior end generate three one- inch Delmonico Steaks America’s Beef Roast. Can be generated From area C or B Country-Style ribs can be generated from B or C A C B Delmonico Steaks A B C C B Country-Style ribs can be generated from B or C Boneless Country-Style Beef Chuck Ribs America’s Beef Roast Internal fat may be removed and net applied to maintain shape A CHUCKEYECHUCKEYE

116E Beef Chuck, Under Blade Roast Follow natural seam to separate Rhomboideus (A) Trimmed Rhomboideus. Application: Beef Stew or Cubed Steak Serratus ventralis (C) with Splenius (B) attached. C B Remove connective tissue from Splenius and separate from Serratus ventralis by following natural seam Sierra Cut (Splenius) Untrimmed Serratus Ventralis 116G Beef Chuck, Edge Roast (IM). Trimmed Serratus Ventralis Denver Cut. From the thick-end (posterior), cut steaks end to end ¾ “ to 1” thick Posterior CHUCKUNDER BLADECHUCKUNDER BLADE A

25 Finished Product Specs ProductTrimThicknessAnatomical Spec Weight Range Delmonico Steaks 1/8” Max¾” to 1.0”3 Steaks Max Posterior End 3.0 – 5.0 oz Country-Style Beef Chuck Ribs Catch1.25”-1.50”N/A2.5 – 5.0 oz America’s Beef Roast CatchN/AAnterior Portion (2/3 Portion) 3.0 – 4.0 Lbs Denver Cut Denuded½” to 1.0”N/A3.0 – 9.0 oz Country-Style Beef Roast ¼” MaxN/A 3.5 – 5.0 Lbs

26 Boxed Beef Options Current Option A Separate 116D from 116E Option B 116D with Serratus Untrimmed Option C 116D With 116G Serratus Trimmed Option D 116D With Serratus (116G), And Splenius Trimmed