Beef rib roast

Beef chuck roast is a highly valued cut of beef in Latin American cuisine, ideal for grilling or roasting. It is obtained from the front part of the animal's loin, near the neck and shoulder, characterized by its tender texture and a good level of marbled fat, which provides juiciness and flavor during cooking.

This cut is especially popular in countries like Mexico, Argentina, and Chile, where grilled preparations are a tradition. Its origin dates back to livestock practices in Latin America, where cuts that combined flavor and tenderness for roasts were sought.

Properties: Beef chuck roast is a notable source of high-quality protein, iron, and B-complex vitamins, essential for muscle development and energy production. Its intramuscular fat content gives it an intense flavor and a juicy texture, making it ideal for direct-heat cooking.

Synonyms in Spanish from Latin America: depending on the region, beef chuck may also be known as espaldilla, paleta, or cuete delantero. In some countries, these terms vary, so it is important to check with the local butcher to ensure you get the exact cut for roasting when purchasing.