Other
Chuck Roast
A large piece of beef from the chuck, the shoulder of the animal. It is a working muscle with collagen and fat running through it.
Origin
A standard beef cut from the forequarter.
Flavour
Beefy and rich once the connective tissue has melted.
How to use it
Braise or pot-roast it until a fork slides in. A fast roast leaves it tough.
Storage
Refrigerate and cook within a few days, or freeze.
Recipes using it
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