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.

中文：位于背区的前部，与颈部的头侧接壤，前肋骨的尾侧和胸腔（板）的腹侧相应部分。

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。

它有很好的味道，但如果煮得不好，它会很硬，很难咀嚼。它是更经济的牛肉切片之一。因为里面含有大量的脂肪和软骨——这就是这块牛肉如此美味的原因。它是最经济的牛肉类别，夹头是指牛的颈部、肩部和胸部。由于其位置，夹头切口往往充满结缔组织，这可能会导致肉变脆。

它位于背侧区域的前部，与颈部的颅侧、前肋的尾侧和胸腔（板）的相应部分的腹侧接壤。