What’s one of the best things you can do to handle rising meat prices? Get to know Chuck!
With meat prices at an all time high, chefs and consumers alike are scrambling for ways to buy meat affordably. One of the best things you can do to meet the challenge is to get to know Chuck –intimately.
The amount of Chuck’s connective tissue makes it generally less tender and tougher than middle meats such as rib eye and strip loin. But what makes Chuck so attractive is its inexpensive price and versatility.
Chuck costs 30% – 40% less than other cuts. Worth repeating, Chuck costs 30% – 40% less than other cuts! Add this to the fact that Chuck can be ground, as well as cut into a variety of roasts and steaks, and it’s easy to see why hooking up with Chuck is an economically smart and versatile move.
Below are just some of the varieties of ways Chuck can best serve your menu and budget when cut into roasts or steaks: (Pictures from BeefItsWhatsforDinner.com)
Roasts from the Chuck
Roasts cut from Chuck contain a lot of connective tissue, including collagen, which partially melts during cooking. This makes the meat excellent for stewing, slow cooking, braising, and pot roasting.
7-Bone Chuck Roast The 7-Bone Chuck Roast includes a cross cut of the shoulder blade. The bone is shaped like a “7″, which gives the cut its name. The 7-Bone roast or “steak” is generally considered a rather tough cut of meat and needs to be slow cooked or braised.
Nutritionals: 3-ounce cooked serving: 215 calories; 11 g fat
Petite Tender Roast The Petite Tender, also known as the Teres Major, is the second most tender muscle in the animal after the Tenderloin. It’s found deep inside the Chuck and is lean, has a great beef flavor, a nice bite texture and is about half the price of Tenderloin. It can be roasted, or cut into 4oz medallions that look just like tenderloin filets which can be skillet cooked or grilled.
Nutritionals: 3-ounce cooked serving: 150 calories; 6 g fat
Steaks from the Chuck
The different muscles found in the Chuck can be further cut into steaks. Recommended cooking methods are Marinate, Grill or Broil and Skillet.
Flat Iron Steak Also known as Shoulder Top Blade Steak and Top Blade Steak
The Flat Iron Steak is a trending favorite on many of today’s menus. It is the sixth most popular steak at restaurants in the U.S. now according to recent statistics provided by the National Cattlemen’s Beef Association.
Nutritionals: 3-ounce cooked serving: 189 calories; 11 g fat
Chuck Eye Steak Also known as English Steak, London Broil and Shoulder Steak
Nutritionals: 3-ounce cooked serving: 178 calories; 9 g fat
Ranch Steak Also known as Shoulder Center Steak. Ranch steak is cut from the shoulder roast; it has a beefy flavor but is tough. It is best when braised, or grilled, to no more than medium.
Nutritionals: 3-ounce cooked serving: 155 calories; 6 g fat
Short Ribs Also known as Chuck Short Ribs. Short ribs can be bone-in or boneless, are hearty in flavor and offer a versatile number of menu options –absolutely delicious when slow roasted or braised.
Nutritionals: 3-ounce cooked serving: 201 calories; 11 g fat
Last, but not least, Chuck also makes a highly flavorful Ground. It is often used for Hamburgers, Meatloaf, Meatballs, and as an ingredient in many ethnic dishes.
Nutritionals: 3-ounce cooked serving: 215 calories; 13 g fat
You can’t beat the affordability and versatility of Chuck. Use these cuts with creativity and help manage your food costs, increase your food margins and satiate your appetite.