THE BASICS & BEYOND
Chuck flat is the boneless, rectangular-shaped “lip extension” attached to the chuck eye roll. Rich in flavor, this tender, versatile cut is often used for boneless short ribs, chuck steak, satays, fajitas, stir fry and sandwiches. Also Denver steaks and roasts.
Janet Bourbon, Sterling Silver Chef
“Customer expectations are higher than ever. People travel more, and they have more information about food.”
The chuck – once considered a lower value primal – was reinvented by the beef industry in the early 2000s. This effort gave rise to the Denver steak, the flat iron steak (top blade) and teres major.
Grill / Broil / Skillet / Smoke / Roast / Sous Vide