Description

Frozen Beef Chuck Tender

The name of this cut actually comes from its shape which is long and narrow and is quite similar to a Tenderloin. The muscle in this part is very lean and therefore, should be slow-cooked rather than grilled or roasted. This part has a great content of fat and gristle and this is what makes this cut so flavorful. Different cuts of the chuck have different amounts of flavor and texture. And these factors decide how you cook and eat each part. Generally, it’s great for stewing, braising, slow cooking, or pot roasts.