Taken from a 5 rib forequarter with blade, shin and brisket removed. From the bone in 5 rib chuck all bones, cartilage, maton grizzle, ligamsoitum nuchae and lymph nodes are removed. The chuck is a hard working set of muscles with plenty of connective tissue.
Chuck steak is prepared from a five rib foresaddle with the blade, shin and brisket removed. Because it comes from a hard-working muscle set, it has plenty of connective tissue . Using a slow, low cooking method breaks down this tissue resulting in full flavour and tenderness.Cook this cut