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Chuck or Shoulder CutsThere are many different steaks that come from the shoulder. In fact, there are more than a half dozen. All of them have excellent flavor, but they are usually more tough than cuts from the loin, sirloin or rib sections. They are multi-muscled steaks and most are best cooked by braising. Chuck is probably best known as ground chuck.
Surprisingly, the blade steak is one of the five most tender of all steaks. It has a great flavor, and is inexpensive compared to steaks from the loin, sirloin and rib. It has a line of tough connective tissue down the middle that can be removed to produce a very nice steak. It grills or broils well. The Rest of the Chuck Steaks The rest of the steaks from the chuck (including the chuck steak) all have good flavor and texture, but they can be quite fibrous. They can be bone in or boneless, cut thick or thin, and can be broiled or roasted successfully, especially if marinated or tenderized. However, the best way to cook chuck steaks is to braise them. To braise them, sear them on both sides in a heavy pan, add a small amount of liquid such as seasoned broth or wine, cover tightly and simmer them until tender.
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