Types of Chuck
Chuck Short Rib Boneless
This Cut from the Chuck Roll will have Great Flavor and Richness. Commonly used in Braising or long Cooking.
Optimum Wet Aging 21-28 Days
Flat Iron Steak
This cut from the Chuck is the 3rd most Tender Muscle in the Steer when the Grade Level is of Upper USDA Choice or Higher. This Cut is Well Marbled and Full of Flavor.
Optimum Wet Aging 21-28 Days
Teres Major Steak
This Cut also Known as the Petite Filet or Chuck Tender Steak. The Teres Major is Very Close in Tenderness to the Tenderloin. The Teres is Lean with Great Beef Flavor and a Nice Texture. Grilled Whole and sliced or Cut into Medallions. The Applications are Endless for this Economical Cut.
Optimum Wet Aging 21-28 Days
Thanks to Linz for help in creating these informational pages on Steak.
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