Chuck comes from the top of the forequarter, close to the neck, it is a hard working muscle with lots of sinew and other connective tissue. This makes it perfect for slow cooking, stews, casseroles, braising and because of it’s texture is our favourite cut for curries.
Thai Massaman curry, this recipe is even better when you make your own curry paste (in this recipe the spices are dry fried in a wok, we chuck them all in the oven on a tray)
Jamie Oliver’s curry pastes from Korma to Vindaloo
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While chuck can get tough, it is still good enough for steaks! Especially if you use chuck eye.
Thanks for the tip. There’s some great recipes on your page (www.steakeat.com).