The Chuck Roll is an extremely popular thin slice product for Korean and Japanese dishes because of the tenderness, flavour and reasonable price.
Chuck Roll is prepared from the Chuck by the removal of the neck and the rib section. Due to high amounts of connective tissue, the chuck is typically slow cooked or braised. The connective tissue breaks down in the cooking process adding flavour and a gelatinous texture. The Chuck is also popular when thin sliced and cooked in a Yakiniku style.