This hearty beef stew is sure to warm you up on a cold day.
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Chuck
The Chuck is the shoulder region. This area includes many different muscles, resulting in a wide range of cuts with varying tenderness but consistently rich flavor. Chuck is the classic beef for a pot roast, slow cooked to break down tougher meat. But it also includes the Flat Iron steak and the delicate Petite Tender, second only to Filet Mignon in tenderness.
Chuck Recipes
Chuck Recipes
Relatively new to the scene, the flat iron steak is perfect for the grill.
Baking chuck steaks with dry white wine helps tenderize the steaks and makes them juicy.
After three hours in a slow cooker, Asian spices meld together with succulent chuck roast for a meal that won't have any leftovers.
Instead of mashed potatoes, this dish calls for a beet and parsnip puree to pair with medium-rare chuck eye steaks.
Give your chuck eye steaks a subtle kick with chili-spiced herb butter.
This dish reinvents comfort food by lightly frying marbled chuck steaks and pairing them with fingerling potatoes.
An overnight marinade infuses the flat iron steak with a citrus flavor that carries through with every bite.
Just a small bit of anchovy goes a long way to make a tangy dressing for delicious flat iron steak.
These wine-braised mock tender fillets are super flavorful, basically like tiny pot roasts, perfect for a night requiring comfort food.
Seattle chef Brock Johnson confessed his love of the petite tender -- a relatively lean, delicious, and cheap cut of steak -- with a side of rich creamed leeks.
Did you know the roasts sitting in your freezer can become scrumptious barbacoa tacos with a little help from a slow-cooker?
Crack a cold one and offer it to your roast -- this makes for some of the best pulled pork of your life.
The maple and balsamic graze adds a sweet tang to this tender steak. Top with blue cheese and pecans for complex flavor in every bite.
Marinate Denver steaks in orange zest to bring out maximum flavor. Serve with grilled tomatoes and a bright green salad.
Simmer with baking spices for a hint of sweetness. Serve with boiled eggs and fresh rice.
A southern favorite, low-and-slow pulled pork is crazy easy to make, especially when you start with our pasture-raised Heritage Pork Shoulder or Pork Butt. So flavorful and tender, you can keep the recipe uber simple and still guarantee outstanding results.
Easy on the wallet but rich in flavor, “Poor Man’s Burnt Ends” are made from a chuck roast instead of the brisket. In half the cooking time, you’ll have tender, juicy, bite-sized pieces of perfection.
The fat renders when cooking, creating a superior crust and sear, which, coupled with the tenderness of wagyu, generates a perfect harmony of textures. The heat and acidity of the sriracha make the perfect pairing and create balanced, flavorful steak night experience.
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