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.
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