This cut is located in front of the ribeye, just above the back and joins the loins with the neck, corresponding to the animal’s first five vertebrae.

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It is composed of lean meat, with some streaks of fat. Sometimes there is "open chuck", which is juicier and more tender than "closed chuck", which is nearer the neck and somewhat tougher.

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Its usual form of use in the kitchen is fillets for griddling, barbecuing, frying, also for mincing or braising. Chops for grilling can also be obtained.