Ground chuck comes from the chuck or upper shoulder area of the cow. Ground chuck is often higher in fat than ground sirloin and because of the higher fat level (and corresponding flavor and moistness) is often chosen for hamburgers.
Generally sold as a "brick" composed of strings of the chuck meat. The overall effect is that it looks like spaghetti strands pressed together into a block. Upon cooking, it breaks up into small chunks of brownish beef.
Selecting and Buying
Preparation and Use
Ground chuck is browned in a frying pan on the stove top. Cook without greasing the pan or adding any oil, as the meat will generate its own from its high fat content. Stir often, and cook until meat has turned completely brown.
Conserving and Storing
Keep in refrigerator (about 35 deg F) until ready to cook. Cook to 145 deg F for medium well or 160 deg F for well done.
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