Here I show you how to cook chuck steaks & roasts to perfection using different cooking techniques.
You can scroll down to see all the cooking guides online and you can download them for FREE right below in a printable PDF format.
Chuck Steak Cooking Methods:
Chuck Roast Cooking Methods:
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One of those steaks I buy on the regular basis.
Why? To me it has one of the best price/quality ratios.
It is inexpensive, quite tender (especially when you ask to cut it from closer to the rib section) and there are all sorts of recipes you can use it for – it’s like a substitute for round steak in many of them.
See what we got just below!
It’s one of those steaks you can use for many different things – not just pure pan-searing or baking.
It’s one of those cuts, which you probably don’t care about that much (I experience some sort of positive trembling, when searing a rib eye, a higher-end cut), so do not bound your creativity – go try all sorts of things.
These recipes will help you to get started. Please enjoy J!
Not in a rush? Great!
Now that we have some time, slow cooking is a great choice. I really love the concept – load the cooker with some random ingredients, set on “Low”, leave it for a couple of hours and – bam – it’s ready!
If you are like me in this way, you will certainly enjoy the recipes. By the way, they are all healthy and paleo!
Check them out here.
Cooking chuck in oven is another thing you could find yourself doing. There is a trick though.
Unless it’s a chuck eye you have, it would still be rather tough. Ideally you should prepare it at low-heat until the desired level of doneness. Then – pan-sear the steak for a short period of time to get the browning right.
Here is the oven-stove method, which guides you through the process.
And, finally, here are the recipes themselves. Thank you for checking them all out!
In the US, just like in some other countries, there are three main beef grades : Prime, Choice and Select. Marbling (i.e. intramuscular fat) is an important determinant of a grade given. It’s positively correlated with the amount of calories.
See them yourself!
Values provided per 100g of raw chuck, trimmed to 0″ fat.
1. Prime. Total calories: 270 (160 from fat)
Fat: 17,5g (saturated – 7,1g)
2. Choice. Total calories: 137 (44 from fat)
Fat: 4,8g (saturated – 1,5)
3. Select. Total Calories: 133 (38 from fat)
Fat: 4,3g (saturated – 1,7)
Source: USDA nutrient database.
All of these also contain zinc, B12 vitamin, iron, niacin, phosphorus and selenium.
Other countries nutritional data would be in between Choice and Select grades – even in the US only about 2-3% of all beef is graded as Prime.
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