Beef chuck for mincing or stewing (kg)

Beef chuck is a very juicy and tender part of beef. It is located in the first 5 dorsal vertebrae at the junction of the loin and neck. It is a lean cut, but it has marbling. It is perfect for stews and braises, as well as grilling. Properties and benefits: Beef chuck contains high-quality proteins. The sarcosine it contains helps in muscle development and keeping them healthy. It does not provide daily energy. It contains carnitine, which helps metabolize fats, and alanine, which provides energy. It is good for post-exercise recovery because it contains linoleic acid, which helps tissue recovery and improves muscles due to its antioxidant properties. The vitamins present in this type of meat are B12, which helps in the production of red blood cells, and B6, which improves the immune system. Being a source of iron, it is recommended for people with anemia. It also contains potassium, which helps in the proper functioning of our body and hormone formation. It also contains zinc and magnesium. Magnesium contributes to protein synthesis, providing strength to the muscles. And zinc, thanks to its antioxidant properties, contributes to muscle growth. Nutritional value per 100 grams: Calories: 205 Kcal Fat: 13.6 g Cholesterol: 72 mg Sodium: 65 mg Carbohydrates: 0 g Fiber: 0 g Sugar: 0 g Protein: 21.65 g Storage and tips: Raw meat in pieces or steaks can be kept for three to five days in the refrigerator in an airtight container. When frozen, it can last up to 12 months. Before cooking, it should be taken out of the refrigerator half an hour in advance to reach room temperature and prevent the meat from becoming tough when cooked. Recipe and kitchen uses: Beef chuck can be grilled or used in delicious stews, such as a tasty stew with potatoes and peppers: Cut a green and a red pepper, an onion, two garlic cloves, and a tomato into pieces. Sauté everything in a pan, add the tomato after about 10 minutes. Add a bay leaf and a bit of paprika. Then, add two potatoes cut into pieces and 500ml of water or beef broth. In another pan, brown the meat, add a glass of white wine, and let it cook. Once the time has passed, add the sauté mixture and let it cook for about 40 minutes.