Beef chuck is cut from the shoulder of the animal and is characterized by its fibrous texture and intense flavor.
This meat is a piece of meat that is often used to make simmered or braised dishes, such as beef bourguignon or pot-au-feu.
Chuck requires long, slow cooking to be tender and flavorful.
The chuck is a piece of beef located in the beef shoulder. It's a cut that contains plenty of collagen and connective tissue, making it ideal for long, slow cooking. Here are some popular dishes for which chuck is often used:
Boeuf Bourguignon : The chuck is one of the favorite cuts for the famous Bœuf Bourguignon. It is simmered in red wine with vegetables and aromatics to create a rich and flavorful dish.
Pot-au-feu : Pot-au-feu is a classic dish where chuck is cooked with other pieces of meat, vegetables and spices in a fragrant broth. Slow cooking allows the chuck to become tender and succulent.
Daube : Daube is a Provencal stew where chuck is simmered with red wine, herbs and vegetables. It is a dish rich in flavors and textures.
Stews and stews : Chuck is excellent for all types of stews and stews. Its robust texture and strong flavor pair well with rich sauces and simmered vegetables.
Please accept cookies to continue your visit to our website