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Chuck steak: Revision history

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22 December 2023

  • curprev 14:0314:03, 22 December 2023‎ FoodBookSysop talk contribs‎ 1,182 bytes +1,182‎ Created page with "Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The chuck contains large amounts of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck, once divided, is usually used for stewing, slow cooking, braising, or pot roasting and is ideal in a one-pot cooker.[3] The top blade part of the chuck is preferred for grilling because it is the second most tender steak once the gristle is removed. The fift..."
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