Pectoral Meat
IMPS/NAMP Number 115DAlso Known As Special Trim; Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. Learn more here.
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Where This Cut Comes From
Chuck Primal | Primal Cut
This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Courtesy of BeefItsWhatsForDinner.com