Cutting chuck differs around the world, however the way we cut it we are left with a Chuck under blade, Chuck eye roll and the end of neck. The chuck under blade or chuck bottom has a stronger texture and is therfore fit for faster stews and roasts. Chuck eyeroll on the other hand is a tender cut, sometimes called the mock ribeye, as it is a continuation of the muscles. It is juicy and has an exceptional flavour.
Chuck tauri 2017-10-24T10:33:48+00:00