Chuck cut, the boneless item is prepared from any chuck item with the brisket and foreshank removed. Although less tender, chuck (shoulder area) wholesale cuts provide many popular retail cuts. The chuck extends from the point where the rib of beef and chuck are separated to and including the neck.
These are the toughest cuts and should be cooked in a small amount of liquid and may need to be tenderized.
The large section of been known in England as ‘Neck, Shoulder and Rib’ as primary cut, this entire primary cut is known as ‘Chuck’ in America, and is divided into three cuts in that country as: Neck, Blade, and Arm and Shoulder
The chuck roasts most suitable for slow –roasting are (in order preference):
*Bone-in-blade roast
*Cross-rib roast
*Chuck eye roast
*Chick fillet or chuck tenderloin
*Shoulder or arm roast
*Boneless center blade roast
Slow roasting is particularly useful for lean beef cooked for cold, rare roasts beef sandwiches or salads, where little or no fat is wanted. There’s less shrinkage with slow roasting, it will give juicer results.
The chuck has plenty of connective tissues that melt down when the heat is cooked. This helps to add flavor and also helps to tenderize the meat.
Chuck cuts for cooking
