Bord Bia - Irish Food Board
The flavour shows where the best grass grows
These are the most used muscles in a steer’s body so the cuts are extra-tasty. Containing mostly muscle from the shoulder, chuck requires good trimming and slow cooking. This breaks down the tough connective tissues in the meat and creates rich, intense flavours and a soft, flaky texture. The best cuts for mincing, casseroling or braising.