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Everything you want to know about Chuck and more!

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Sous-B-Q: Beef Chuck Roast, “Brisket Style”

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

Sous Vide: Chuck Roast, “London Broil” Style

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

Sous Vide: The Beef Chuck Roast Makeover 2021

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.
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Sous Vide: Beef Chuck Roast, Natural Pan Sauce 2021

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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Sous-B-Q: Boneless Beef Short Ribs

Boneless short ribs have become more common in markets. Deceptively cut into steak-like strips, this tough cut NEEDS sous vide.
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Sous Vide: Beef Chuck Roast “Steak”–2020

What was once relegated to the pot roast/stew heap can now achieve the color and texture of the high priced entrees.
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Sous Vide: Chuck Eye Chicken Fried Steak

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