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Beef chuck is cut from the shoulder of the animal and is characterized by its fibrous texture and intense flavor. 

This meat is a piece of meat that is often used to make simmered or braised dishes, such as beef bourguignon or pot-au-feu. 

Chuck requires long, slow cooking to be tender and flavorful.


Butcher's Advice

The chuck is a piece of beef located in the beef shoulder. It's a cut that contains plenty of collagen and connective tissue, making it ideal for long, slow cooking. Here are some popular dishes for which chuck is often used:

  1. Boeuf Bourguignon : The chuck is one of the favorite cuts for the famous Bœuf Bourguignon. It is simmered in red wine with vegetables and aromatics to create a rich and flavorful dish.

  2. Pot-au-feu : Pot-au-feu is a classic dish where chuck is cooked with other pieces of meat, vegetables and spices in a fragrant broth. Slow cooking allows the chuck to become tender and succulent.

  3. Daube : Daube is a Provencal stew where chuck is simmered with red wine, herbs and vegetables. It is a dish rich in flavors and textures.

  4. Stews and stews : Chuck is excellent for all types of stews and stews. Its robust texture and strong flavor pair well with rich sauces and simmered vegetables.