Beef Cut: Chuck Roast
Cooking Technique: Roast, Braise
Description of Cut: This is one of my favorite roasts, taken out of the front shoulder of the cow. You can get as many as 24 out of a cow. It can be boneless or bone-in. Bone-in adds flavor, but also takes more room in the freezer.
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Prairie Foods
17800 Mumford Rd, Burton, OH 44021
(570) 855-3715
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