Ever find yourself staring at the meat counter wondering what the difference is between sirloin, filet, and chuck and what the heck you are supposed to be doing with them? We are here to help. We are going to spend the next week breaking down the whole cow for you and demystifying how to best cook each cut.
Day one: the Chuck Section
The chuck is found in the neck region of the cow, which contains a lot of intramuscular fat. Much of this fat melts during cooking, leading to rich, intensely flavored meat. But that also means that some of the cuts in this section should be marinated and need to cook long and slow for the fat to break down and the meat to get a tender bite. Meat from the chuck is great for stewing, braising, or grilling. Here are the cuts found in the chuck and the best way to cook them.
|CUT OF BEEF||COOKING METHOD|
|Chuck 7-Bone Pot Roast||Braise|
|Chuck Pot Roast||Braise|
|Shoulder Pot Roast, Boneless||Braise|
|Chuck Steak, Boneless||Marinate and Grill or Broil|
|Chuck Eye Steak, Boneless||Grill, Broil, Saute|
|Shoulder Steak, Boneless||Marinate and Grill,Broil, or Braise|
|Shoulder Center (aka Ranch Steak)||Grill or Broil|
|Shoulder Petite Tender||Roast, Grill, or Broil|
|Shoulder Petite Tender Medallions||Saute|
|Shoulder Top Blade Steak||Grill, Broil, or Saute|
|Flat Iron Steak||Grill, Broil, Saute, or Stir-fry|