Beef Chuck – LIPAVI

Somewhat less unwieldy than its neighboring brisket, Sous-B-Q chuck roast rivals pitmasters' signature cut in characteristic.

Thanks to sous vide, almost any roast from any cut of beef can be tenderized enough to be served as London Broil.

Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" appearance.

Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.

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Boneless short ribs have become more common in markets. Deceptively cut into steak-like strips, this tough cut NEEDS sous vide.

What was once relegated to the pot roast/stew heap can now achieve the color and texture of the high priced entrees.

This variation of a classic breaded veal cutlet was always plagued by the risk of toughness. Sous vide tenderization eliminates the threat.