Beef Chuck Arm Pot Roast
Beef chuck arm pot roast contains arm bone and sometimes cross-sections of rib bones. It includes several muscles of varying size, separated by connective tissue. Beef chuck arm pot roast is usually prepared by braising.
Beef Chuck Arm Steak
Beef chuck arm steak contains arm bone and sometimes cross-sections of rib bones. It includes several muscles of varying size, separated by connective tissue. Beef chuck arm steak is cut thin, usually less than half an inch, and is usually prepared by braising.
Beef Chuck Shoulder Pot Roast Boneless
Beef chuck shoulder pot roast boneless is part of the arm portion of chuck. It has very little fat, is boneless, and is usually prepared by braising.
Beef Chuck Shoulder Steak Boneless
Beef chuck shoulder steak boneless is part of the arm portion of chuck. It has very little fat and is boneless. It is cut thinner than beef chuck pot roast boneless. It is usually prepared by braising.
Beef Chuck Cross Rib Pot Roast
Beef chuck cross rib pot roast is cut from the arm half of beef chuck. It is a square cut, thicker at one end, and contains two or three rib bones and alternating layers of lean and fat. It may be tied. It is usually prepared by braising.
Beef Chuck Short Ribs
Beef chuck short ribs come in rectangular-shaped alternating layers of lean meat and fat. They contain rib bones, the cross-sections of which are exposed, and are usually prepared by braising or by cooking in liquid.
Beef Chuck Flanken-Style Ribs
Beef chuck flanken-style ribs contain rib bones and alternating streaks of lean meat and fat. The cut is lengthwise, rather than between the ribs as in the case of beef cut short ribs. Flanken-style ribs are usually prepared by braising or by cooking in liquid.
Beef for Stew
Beef for stew may be cut from chuck, brisket, rib, or plate. It usually consists of meaty pieces, cut into one-inch or two-inch squares and containing various amounts of fat. Beef for stew is usually prepared by braising or by cooking in liquid.
Beef chuck arm pot roast contains arm bone and sometimes cross-sections of rib bones. It includes several muscles of varying size, separated by connective tissue. Beef chuck arm pot roast is usually prepared by braising.
Beef Chuck Arm Steak
Beef chuck arm steak contains arm bone and sometimes cross-sections of rib bones. It includes several muscles of varying size, separated by connective tissue. Beef chuck arm steak is cut thin, usually less than half an inch, and is usually prepared by braising.
Beef Chuck Shoulder Pot Roast BonelessBeef chuck shoulder pot roast boneless is part of the arm portion of chuck. It has very little fat, is boneless, and is usually prepared by braising.
Beef Chuck Shoulder Steak BonelessBeef chuck shoulder steak boneless is part of the arm portion of chuck. It has very little fat and is boneless. It is cut thinner than beef chuck pot roast boneless. It is usually prepared by braising.
Beef Chuck Cross Rib Pot RoastBeef chuck cross rib pot roast is cut from the arm half of beef chuck. It is a square cut, thicker at one end, and contains two or three rib bones and alternating layers of lean and fat. It may be tied. It is usually prepared by braising.
Beef Chuck Short Ribs
Beef chuck short ribs come in rectangular-shaped alternating layers of lean meat and fat. They contain rib bones, the cross-sections of which are exposed, and are usually prepared by braising or by cooking in liquid.
Beef Chuck Flanken-Style Ribs
Beef chuck flanken-style ribs contain rib bones and alternating streaks of lean meat and fat. The cut is lengthwise, rather than between the ribs as in the case of beef cut short ribs. Flanken-style ribs are usually prepared by braising or by cooking in liquid.
Beef for StewBeef for stew may be cut from chuck, brisket, rib, or plate. It usually consists of meaty pieces, cut into one-inch or two-inch squares and containing various amounts of fat. Beef for stew is usually prepared by braising or by cooking in liquid.
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