Beef Chuck Steak
Beef Chuck is a part of the subprimal cut known as a chuck. Chuck sections come from the shoulder and neck of the beef. This steak is tougher than other cuts and primarily used for braising. This primal cut is often fabricated into other cuts which include Chuck Shortribs, Cubed Steaks, Ground Chuck and Shoulder Clod. Though considered of lower quality and usually sold at a lower price, chuck is also very flavorful and makes and excellent stew meat, hamburger, or pot roast.
Usually chuck steaks are cut in square shapes. They will resemble other cuts of steak, but are more noticeably cut thicker with more white connective tissue weaving through the meat than other, leaner cuts.
Selecting and Buying
Preparation and Use
Containing lots of connective tissue, when cooked the collagen partially melts into the meat, making the flavor very strong. Best in stews or when braised to capture the juice. If grilled or broiled, meat should be marinated overnight for tenderness.
Conserving and Storing
Freeze after purchasing. Let defrost in fridge for 2 days. Cook fresh meat within 3-4 days of purchase.
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