AtlasMas

Beef chuck (neck) is a very large cut of meat found between the head and the chuck eye roll. Seemingly leaner at first glance, this meat is characterised by its coarse fibres finely marbled with collagen and fat, which is both in the meat and between the individual muscles. It is ideal for those who do not like shank and yet they want their goulash to taste great. Beef chuck is a universal meat from which everything but steaks can be made. It is suitable for boiling, braising and roasting under a lid, and in its ground form, it can be used to make hamburgers, for example. The French call chuck bourguignon, from which the celebrated beef Burgundy is made.