« back to encyclopedia search results
This is the biggest forequarter primal cut from a beef animal, weighing between 90-120 lbs; next is the brisket and plate (about 35 lbs); last is the rib (the best part of the forequarter (32-35 lbs). Kosher butchers sell only meat from these cuts, one of the cheapest beef cuts from the neck ribs. When diced, chuck it is ideal for casseroling, especially when cooked very slowly.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.