Dr Oz: Cheapest Cut Of Beef
After Chef Roble Ali shared all there is to know about buying and cooking steak, Dr Oz wanted to conduct an investigation into the cheapest cut of beef: chuck. Why doesn’t it taste like your grandmother’s ground chuck and what can you do about it? Dr Oz sent celebrity chef Curtis Stone to find out.
Curtis took cameras inside his brand new restaurant Gwen, which was named after his Granny. According to Curtis, his Granny used to make some of his all-time favorite meals with ground chuck, including hamburgers and meat loaf. But the big question is: is the chuck on the market today as good as the chuck that used to be on the market? If not, why?
Dr Oz: What Is Chuck? + Different Kinds Of Chuck
To find out, Curtis spoke to one of his expert butchers right there at Gwen. It was first explained that the chuck is the largest muscle group in the animal and the hardest working. You can tell by the deep red color and the nice distribution of fat. The neck is good for long stews, the center is good for pot roasts or ground beef and burgers, and the chuck flat or “short rib” is good for steaks.
Dr Oz: Shopping For Quality Chuck
When looking for quality chuck at the grocery, look at a good ratio of fat to lean beef. A ratio of 70/30 isn’t best for burgers but could be good for meatloaf or meatballs. A ratio of 80/20 tends to be most desirable for optimal flavor.
If you see an ambiguous term like ground beef or hamburger, you can’t be sure it’s from the same muscle or the same animal even, so look specifically for sirloin or chuck.
Dr Oz: Coarse VS Fine Ground Chuck
Chef Curtis then explained that different cooking applications will work better with different types of grinds. Chuck that is very coarsely ground makes for a great burger. Bolognese sauce also works best with coarse-ground chuck, as does chili, so you can get that “great steaky flavor.”
For a meatloaf, you would want to do a fine-grind.