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chuck

An inexpensive BEEF cut taken from between the neck and shoulder blade. The most popular cuts of chuck are roasts and steaks. Chuck roasts usually include a portion of the blade bone, which is why they're sometimes referred to as blade pot roasts. For maximum tenderness, chuck cuts must be cooked slowly, as in stewing or braising.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

Comments
Kathy Carey 
Sep. 15, 2009 9:32 pm
so glad I found this site. I love to cook and cant to indulge. With fall around the corner, oh yes the smell of food cooking is the best.
 
 

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