Chuck Tender - Boliche Frances

Meat from the chuck, once divided, is usually used for stewing, slow cooking, braising, or pot roasting and is ideal in a one-pot cooker. The top blade part of the chuck is preferred for grilling because it is the second most tender steak once the gristle is removed.

* Listed product price and weight are only approximates. Final price will vary depending on the final weight of the product at the time you pickup your order.