Meat Monday 1/20/25: The Chuck Primal

Meat Monday Episode 1: the Chuck 

What is a primal? A primal is a large piece of meat that is initially cut from the carcass. For the beef carcass those are Chuck, Rib, Loin, Rump, Round, Brisket, Flank, Plate, Shank. Once the primal is cut the butcher then cuts the sub primal cuts which is what we will discuss. 

The chuck is a primal cut that comes from the shoulder, neck, rib, and upper arm of the cow.  It is a rather large cut that makes up about 30% of a side of beef.  The chuck yields some delicious roasts which are great for slow cooking as well as steaks that are full of beefy flavor. 

One thing I learned in a meat handlers conference and I pass along to my bulk beef customers when going through the cut sheet together - it’s important to think of the animal and how they use each section of their body and how that changes the meat characteristics.  You’ve got muscles of support and muscles of locomotion. Those muscles of locomotion are being used a lot more than support muscles so they would translate into less tender meats. The thing about the chuck is you’re getting both locomotion and support. 
 
My favorite sub primal of the chuck:
Chuck Roast

How do I cook it:
1 Packet Brown Gravy
1 Packet Ranch Dressing
1 Packet Italian Dressing
2 cups beef broth

1. The day before cooking, salt your roast and let rest in fridge. (If you get busy and forget this part, it’ll all be fine, but don’t skimp on the next!)
2. The morning of cooking, sear your roast on each side until brown
3. Add roast into crock pot
4. Add the remaining ingredients separately on top of roast 
5. Cook on Low for 8 hours

Optional final step to make a one pot meal
1-2 hours before serving, add in chopped vegetables - onions, potatoes, carrots.