beef chuck
Also known as: chuck roast, shoulder steak, chuck eye, seven-bone roast, pot roast
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Also known as: chuck roast, shoulder steak, chuck eye, seven-bone roast, pot roast
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw beef chuck typically lasts 3 to 5 days in the refrigerator when stored at 40°F (4°C) or below.
Yes, it freezes very well. For best quality, use within 6 to 12 months, though it remains safe indefinitely if kept frozen at 0°F.
Because it contains a lot of connective tissue, it is best cooked 'low and slow' in liquids, such as in a pot roast or beef stew.
Beef brisket, short ribs, or bottom round roast are excellent substitutes for slow-cooking recipes.
Look for a piece with good marbling (white flecks of fat) and a bright red color. Avoid meat that looks grey or has a slimy texture.
No, washing meat can spread bacteria around your kitchen. Instead, pat it dry with paper towels before seasoning.
No, chuck is considered a moderately fatty cut, which is why it is so flavorful and ideal for braising.
It likely wasn't cooked long enough. Chuck needs time at a low temperature for the collagen to melt into gelatin, which makes the meat tender.
beef chuck is a versatile ingredient found in cuisines around the world. With 176 calories per 100g and 20.1 grams of protein, it's a nutritious addition to many dishes.
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