Chuck and Blade

タイトルまたは説明

Blade and Chuck come from the forequarter and are strong muscle groups. Blade is the tenderer of the two, but happily for Chuck, it favourably contains collagen connective tissues, which melts during cooking, making the meat intensely flavourful. Cuts from these sections benefit from slow, wet cooking methods like stewing, braising or pot-roasting, although both can also make a good steak if marinated or wet-aged and then barbequed.