How to Cook Beef Chuck
Generally speaking, however, beef chuck usually requires a long, slow cooking method—braising, stewing, or crock pot—to soften it up and release its flavor.
Beef Chuck vs. Filet Mignon
Beef chuck and filet mignon are a great comparison because, though they come from the same animal and are located close to one another, consuming them is quite different, and they are often used in distinctly different ways. Filet mignon is soft and buttery, whereas beef chuck is firm and chewy. Due to its minimal fat, filet mignon must not be cooked beyond medium-rare, or it will dry out and lose its flavor. Beef chuck, on the other hand, generally requires long, slow cooking to soften up and release its flavor. Filet mignon is quite tender but has a mild flavor, while beef chuck, coming from the much-used shoulder muscles, is full of flavor, it is sometimes a bit tough. Finally, filet mignon is quite expensive, whereas beef chuck is one of the most economical cuts there is.
Beef Chuck Recipes
Whichever cut of beef chuck you are using, you will find it is a delicious (and underrated) part of the animal, as well as an economical one. Moreover, it is extremely versatile. Most cuts simply require a long, slow cooking time to soften up and release their flavor.