Beef ragout from the chuck, a cut of beef that stands out for being tender and very juicy. It is especially suitable for 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. The preparation described is based on slow, prolonged cooking. In Spanish cuisine, the method consists of using bite-sized pieces of meat, a characteristic of this way of preparing the stew. Approx. product weight 500 g. This amount is indicative, as it is a fresh product whose weight may vary slightly during preparation. For fresh products, the final price may vary slightly depending on the weight.