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This chilled Beef Forequarter Chuck consists of parts of the neck, shoulder blade, and upper arm. Even though they produce tough cuts, the meat is very flavorful.Add Review
The Beef Forequarter Chuck has a good deal of connective tissue; which makes Chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts. Due to its fat content, beef chuck is also excellent for making ground beef that produces juicy burgers.
The classic 7-bone roast comes from the beef chuck, as do the increasingly popular flat iron steak and Denver steak.
With conventional butchering, the beef chuck is separated from the rib primal between the fifth and sixth ribs. This means that it also contains a few inches of the longissimus dorsi muscle, which is the same tender muscle that rib eye steaks are made from.
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