Got a 1200g piece of beer.
In my country we call this piece beef 'neck'. Is this what you guys call 'chuck'?
Average pieces like this usually have 10g fat per 100g. Is it realistic for this entire beef piece to be 120g fat?
Thing is I want as fatty piece as possible, but not sure which beef cut to pick next time.
by Marvinas-Ridlis
3 Comments
About Tree Fiddy
If you want a bunch of beef fat, a whole, unpeeled brisket (pectoral muscles) will have a ton, or Picanha (sirloin cap, rump roast with fat cap)
If this is chuck (comes from the shoulder—neck-adjacent), it might be 10-20% fat, but there’s not really a good way to tell without cutting it up as you can’t really tell how thick the apparent fat deposits are.
Eating a stick of butter would be my preferred way to get fat out of a cow.
I’d say at least 3 fats. Maybe 4.