Carnes

Beef chuck roast

Beef chuck roast
Popularity 3 recipes

Used in multiple popular recipes

Ingredient Information

Name

Beef chuck roast

Category

Carnes

Popularity

3 recipes

Status

Inactive

Description

Beef chuck roast is a highly valued cut of beef in Latin American cuisine, especially in countries like Argentina, Uruguay, and Mexico. It comes from the front part of the chuck or shoulder clod, located in the lower shoulder area of the steer. This cut is known for its intense flavor and juicy texture, making it ideal for preparations that require slow cooking or grilling.

Origin: The beef chuck roast has a deep-rooted tradition in Argentine and Uruguayan cuisine, where the barbecue is an emblematic culinary practice. However, its use extends to other Hispanic American countries, adapting to different preparation techniques.

Properties: This cut is rich in proteins and contains a moderate level of intramuscular fat, which provides juiciness and flavor during cooking. It is also a good source of iron, zinc, and B-complex vitamins, contributing to a balanced diet.

Synonyms: Depending on the region, the beef chuck roast may be known as "espaldilla", "aguja", or simply "asado de res". In some countries, it is also called "presa" or "aguja de res". It is important to clarify the name according to the region to facilitate purchasing and the correct identification of the cut in recipes.

Nutritional Properties

6mg
zinc
0g
fiber
55mg
sodium
8mcg
folate
2.1mg
iron
320mg
potassium
250
calories
0mcg
lycopene
26g
protein
75mg
cholesterol
0mg
vitamin c
2.5mcg
vitamin b12
18g
total fat
7g
saturated fat
0g
carbohydrates

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