Fresh Friday! Angus Beef Chuck 新鲜安格斯牛肩肉脖仁

Beef Chuck comes from the shoulder area of the cow and is a highly popular cut of beef. It has a firm texture with moderate marbling of fat, which keeps it juicy and tender during cooking. These characteristics allow beef chuck to showcase excellent flavor and texture through various cooking methods.

Beef chuck is ideal for stewing or slicing for stir-frying. Long stewing can make the beef chuck tender and flavorful, releasing a rich beef aroma. Additionally, slicing and quickly stir-frying the beef chuck can also retain its juicy qualities, providing a delicious taste.

In the Chaoshan region, beef chuck is often used for hot pot. People in Chaoshan like to slice the beef chuck thinly and quickly blanch it in boiling water. This method not only retains the beef's tender texture but also allows for the enjoyment of its rich flavour.