Beef ChuckThis is the cut you want when time is on your side. A rich, well worked muscle built for long, slow cooking and pays you back in full. Braise it, roast it, or smoke it. Chuck does not rush and neither should you. Think classic Boeuf Bourguignon, smoked pulled beef or a Sunday casserole pot that feeds everyone and then some. Put your feet up. You have earned this.
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