Description
Certified Angus Beef chuck choice, boneless with balanced fat and deep beef flavor. Supplied frozen as a sub-primal cut for slow-cooking, braising, roasting, or cutting into cubes, ideal for making ground beef and burgers. Store at –12 °C and do not exceed warmer temperatures.
Recommended Cooking Methods
- Slow braising
- Pressure cooking
- Slow roasting
- Smoking
- Stews and casseroles
Recommended Internal Temperatures
- Pull-apart tenderness: 90–96 °C (slow-cooked preparations)
- Sliceable roast: 70–75 °C
- Ground beef preparations: 71 °C
How To Cut
Slice thinly against the grain into thin-to-medium portions. This helps break up the connective tissue and improves tenderness.
