A cut from the chuck (shoulder) area, named for its similar shape to a tenderloin but not its tenderness. This lean, tough cut is best prepared with low and slow methods like braising, slow cooking, or stewing to break down the connective tissue and become tender. It should not be cooked quickly at high heat, as it will become chewy.
A cut from the chuck (shoulder) area, named for its similar shape to a tenderloin but not its tenderness. This lean, tough cut is best prepared with low and slow methods like braising, slow cooking, or stewing to break down the connective tissue and become tender. It should not be cooked quickly at high heat, as it will become chewy.
