Beef Chuck

The marbling in beef chuck needs slow cooking to become tender gelatin.

Flavor

How to use it

Braised Bliss. Let the heat and moisture break down collagen. The result? Tender, flavorful beef.

Burger Brilliance. Grind the chuck, cook the patties, and watch that intramuscular fat melt into juicy goodness.

Common mistakes

• If it's still tough, you didn't cook it long enough.
• Cut too much fat, and you're left with tasteless meat.

What goes with beef chuck

• Garlic. Garlic's bold aroma intensifies as it infuses into beef chuck.
• Doubanjiang. Doubanjiang's deep savory heat suits slow-braised beef.
• Onion. Onion’s caramelized sugars amplify beef's umami.
• Bay Leaf. Bay leaf's eugenol lends a warm note to beef chuck's richness.
• Red Wine. Wine tannins bind to proteins, tenderizing beef.
• Rosemary. Rosemary's volatile oils penetrate beef, adding a pine-like aroma.
• Carrot. Carrot's sweetness balances the rich, savory beef in a braise.
• Celery. Celery adds a savory, slightly bitter note to long-braised beef.

Try tonight

• Beef stew
• Slow-cooked pot roast
• Beef chuck tacos

Storage

Refrigerate for 3-5 days or freeze to extend shelf life.