“Chuck roast” is usually cooked with a seasoned liquid and known as a “braising roast’. The chuck roast is one of the more economical cuts of beef and comes from the lower neck and shoulder of a four legged animal. It is particularly popular for use as stewing meat and ground meat, due to its richness of flavor and balance of meat and fat. Other chuck cuts include chuck eye steak, flat Iron steak, shoulder london broil and boneless short ribs. You may also know a thin cut version of this as a top blade or rancher steak.
Some meat markets will sell a cross cut-rib under the generic name “pot roast.” The difference between a true chuck pot roast and a cross-rib pot roast is the vertical line of fat separating the two types of chuck meat; the cross-rib pot roast contains the line of fat. This is what creates richness of flavor in the roast.
The chuck contains a lot of connective tissue, including collagen. Collagen partially melts during the cooking of the meat, making the flavor intensely stronger. The chuck roast can also be used to make one great beef stock.
Here at our Rittenhouse location, you can always find the perfect center cut chuck roast at a great price. For the Month of October mention this “ Chuck Roast Blog” and receive $.50 off per pound on your chuck roast purchase.
[…] The Di Bruno Bros. blog gives a short, sweet, to-the-point rundown on the “chuck” cut of beef. I learned more about beef via these few short paragraphs than I have in my everyday beef-eating […]