chuck steak

She would have been chuck steak by now.

It's been chuck steak for me; it'll be tenderloin now."

The freshly-killed beef would have been tough, so I use chuck steak, cut up "into pieces about the size of a pecan".

The male chef (sorry forgot his name) shows rib eye steak and chuck steak.

The bone-in chuck steak or roast is one of the more economical cuts of beef.

Chuck steak is an economical and leaner cut of beef, adding a nice flavor to the beans and veggies.

Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck.

Tougher cuts such as chuck steak, Boneless chuck roast, and 7-bone pot roast are popular joints of this technique.

As they were about to leave, a pile of chuck steak shouted, 'Hey, Tandy, you couldn't possibly be done yet.'

I flour chuck steak and pork shoulder, and throw them into a hot pot with an over-generous amount of both dripping and lard.

Flatirons, along with other chuck steaks, can also be marinated and then stewed slowly, as in the recipe here for chuck-steak tacos.

Chuck steak, beef steak (not to be confused with Chook which is Australian slang for chicken)

Less tender cuts of meat like chuck steak can be marinated or cooked slowly by a moist-heat method like stewing or braising.

The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak".

The home brew also fortifies the bearnaise sauce that accompanies his chateaubriand, a type of filet mignon that reduces all others to chuck steak.

Although any cut of beef may be used, chuck steak is one of the most popular choices (because of its richness of flavor and balance of meat and fat).

The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly.

Bill Telepan, chef at the Judson Grill, grinds Niman Ranch chuck steak, which he said has a meat-to-fat ratio of 75 to 25.

Flatiron steaks, also called "blade steaks" or "top blade chuck steaks," are cut from the shoulder of the beef and have an intense, beefy flavor and a medium grain.

I assume the point of the chuck steak demo is to show that it is as tender as rib eye cooked this way, whereas normally you would have to braise / casserole it.

Referring to the increased amount of bribes he would receive for police protection of both legitimate and illegitimate businesses there - especially the many brothels - Williams said, "I've been having chuck steak ever since I've been on the force, and now I'm going to have a bit of tenderloin."

The average meat market cuts thick and thin chuck steaks (often sold as chuck steak or chuck steak family pack) from the neck and shoulder, but some markets also cut it from the center of the cross-rib portion.

The police department filed neglect of duty charges against the supervising officer of the 29th precinct, Capt. Alexander S. Williams, to whom is attributed the remark, when he was transferred to the area full of opportunities for graft, that he was finished with the "chuck steak" and now it would be all "tenderloin."

Restaurant Burger Bill Telepan, the chef at JUDSON GRILL , grinds wet-aged chuck steak and serves the result at lunchtime only (and at the bar only) as a 10-ounce burger with homemade bread and butter pickles on a brioche roll.