Beef ragout from the chuck, a cut of beef described as tender and very juicy. This meat is especially suitable for preparing stews and braises, dishes that are cooked slowly over a long period of time. The term ragout is used to refer to a stew in which the meat is braised in its own juices. It is therefore a preparation based on slow cooking. In Spanish cuisine, the pieces of meat used for this type of dish are bite-sized. The chuck is the cut indicated in the description for this preparation. Approximate product weight 500 g. The amount indicated corresponds to an approximate weight. When preparing fresh products, there may be a slight variation in the final price depending on the weight.