Basic butchery gets better with practice.
Follow along as the Certified Angus Beef (CAB) Test Kitchen teaches how to break down a chuck roll. Perfect for those who want to purchase in bulk and custom-cut their beef.
The chuck is the shoulder, feauring large muscles that offer flavourful but less tender cuts of meat. Best used for ground beef and burgers, or dishes with long cooking time like pot roast. NAMP 116-A.
~~ If it’s not CERTIFIED, it’s not the best. ~~
Ask your sales rep, check online or contact Wholesale Pick up for availability and pricing.
