Chuck? What is chuck? There are many different cuts of chuck, yet rarely do I see anyone being specific as to which cut they mean or are using in a recipe. My mom used to get neck meat. Good stuff. I asked at a meat counter for some neck recently, and the woman behind the counter looked at me like I fell out of a Christmas tree. Recently a cook suggested that top blade be used in a carbonnade. Those have been the only mention of specific cuts that I can recall. Maybe there have been others, but surely you will agree that most recipes just call for chuck. So, when you say chuck, what do you mean? And if you mean a specific cut, why not specify it?
post #1 of 14
9/25/08 at 12:43pm