A flavorful pho broth made with knuckle bones, oxtail, and aromatic spices like cinnamon, star anise, and cloves, simmered to perfection with tender beef chuck.

Diced beef chuck, which comes from the shoulder ... Pull the meat off the bones and dice it up for a more luxe and luscious take on chili.

For this dish, David Duband braises two cuts of beef — shank and rump roast — with marrow bones and then separately ... Searing the pieces of beef chuck before putting them in the slow cooker ...

coli in a sample of ground beef from more than a ton of boneless beef chuck product from Elkhorn Valley Packing, a Kansas-based meat packer, the U.S. Department of Agriculture announced Friday.

“Beef chuck is best for stew,” said Arjuna Bull ... “I love the muscle structure, and you can [first] sear and braise them with bones in, which will add lots of flavor to the stew.” ...

The main difference between chuck and round beef is where they’re sourced from on the steer. “Chuck comes from the front shoulder and is full of flavor because of the amount of fat, bone, and ...