Aguja – Chuck – 冷冻去骨牛肩肉

Primary packing/Embalaje primario:
Individually wrapped pack (IWP).
Polyethylene bag.1 piece per-bag. / Embalaje
de polietileno. 1 pieza en bolsa individual.

Secondary packing/Embalaje secundario:
Autoformable box with polyethylene sheet. Sale
to weight / Caja autoformable con lámina de
polietileno. Venta al peso.

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Aguja – Chuck – 冷冻去骨牛肩肉

The chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick. It also known as chuck eye, blade roast, shoulder roast, shoulder steak, arm steak, arm roast, cross-rib roast, or seven-bone roast. Some butchers also sell the chuck generically labeled as “pot roast.”

It has a very good flavor, but it can be tough and hard to chew if not cooked properly. It is one of the more economical cuts of beef. Because of the amount of fat and gristle in it—this is what makes this cut of beef so flavorful. It is the most economical category of beef, the chuck refers to the neck, shoulder, and chest of the cow. Due to its location, chuck cuts tend to be packed with connective tissues, which can result in gristly meat.

It is located in the forepart of the dorsal region, and borders cranially the neck, caudally the fore ribs and ventrally the corresponding portion of the rib cage (plate).

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Español: Este corte está ubicado en la parte anterior de la región dorsal, limitando hacia craneal con el cogote, hacia caudal con los bifes anchos y hacia ventral con la porción correspondiente de asado.



典型的查克牛排是长方形切块,厚约 2.5 厘米(1 英寸)。它也被称为查克眼、刀片烤、肩烤、肩牛排、手臂牛排、手臂烤、交叉肋骨烤或七骨烤。一些屠夫还出售通常标记为“炖肉”的夹头。