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Chuck
Muscle Type
Locomotion

Technical/Fabrication Specifics 
The portion of the front quarter which is separated from the rib, plate, brisket and shank by two straight cuts at right angles to each other. The first cut passes between the 5th & 6th rib and separates the chuck, brisket and shank from the rib and plate. The second cut passes at a point slightly above the shank knuckle of the arm bone and separates the chuck from the brisket and shank.