Calculate butchery seam yields, primal weight partitioning, and bias-grain slicing angles when harvesting the prized Denver Cut (Serratus ventralis) from Japanese A5, Australian Wagyu, or American Wagyu chuck rolls.

Master Rule: Chilling the chuck roll primal to 32-34 deg F (0-1 deg C) prior to seam separation solidifies delicate unsaturated Wagyu lipids, preventing intramuscular fat smearing and maximizing clean yield along the natural fascial planes.

Configure Parameters

22.0 lbs
1.25 in
45 deg

Calculated Targets

Denver Cut (Serratus Ventralis) Yield
3.19 lbs
14.5% of primal | 4-5 precision portioned steaks
Chuck Eye Roast / Steaks
6.38 lbs (29.0%)
Wagyu Grind & Trim
8.14 lbs (37.0%)
Steak Portions
4 steaks (~11.3 oz each)
Surface Area Bias Gain
+41.4% width (45 deg bias)
Precision Seam Protocol: Follow the silver-skin membrane separating the Serratus ventralis from the Subscapularis. Slicing at a 45-degree knife bias across the longitudinal grain shortens muscle fiber bundles for tenderness.

Chuck Roll Primal Partitioning & Marbling Benchmarks

Wagyu Grade Primal Weight Range Denver Yield % Intramuscular Fat (BMS) Optimal Grain Angle
Japanese A5 (Tajima) 20 - 28 lbs 13.5% - 14.5% BMS 8 - 12 (45%+ IMF) 45 deg Bias Angle
Japanese A4 (Kuroge) 18 - 26 lbs 14.0% - 15.0% BMS 6 - 7 (35-42% IMF) 45 deg Bias Angle
Australian / US F1 16 - 24 lbs 15.0% - 16.5% BMS 5 - 8 (28-38% IMF) 40 - 45 deg Bias
Fullblood Tajima 100% 18 - 25 lbs 13.8% - 14.8% BMS 9 - 12 (48%+ IMF) 45 - 50 deg Bias
Domestic Prime Benchmark 18 - 30 lbs 15.5% - 17.0% BMS 3 - 4 (12-18% IMF) 35 - 45 deg Bias

Precision Master Protocol

  1. 1
    Primal Deep Chill: Place the vacuum-sealed Wagyu chuck roll in a 32-34 deg F (0-1 deg C) cooler for 3-4 hours prior to fabrication. Cold temperatures solidify the mono-unsaturated oleic fats and prevent friction smearing.
  2. 2
    Locating the Seam: Place the chuck roll dorsal-side down on a sanitary poly board. Identify the natural intermuscular fat seam separating the Serratus ventralis from the chuck eye (Longissimus dorsi) and under-blade (Subscapularis).
  3. 3
    Seam Separation: Using a semi-stiff 6-inch curved boning knife, follow the natural fat plane. Keep blade pressure directed against the connective fascial sheet, peeling the Serratus ventralis free with zero flesh gouging.
  4. 4
    Denuding Silver Skin: Place the harvested Denver cut flat. Lay the knife flat against the surface and peel away the heavy exterior epimysium connective tissue, leaving pristine intramuscular marbling exposed.
  5. 5
    Portioning on the Bias: Identify the grain direction running lengthwise down the Serratus muscle. Angle your slicer at 45 degrees relative to the vertical board and slice across the grain at your target thickness.
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