We carried out a test where we shredded a cut of chuck in our DFC Line of shredders . The results were positively surprising, see comments and video below.
Chuck cut characteristics
Located in the front part of the steer, chuck is located in the neck and shoulder. It is known for its firm and fibrous texture. It is considered a tough cut and has a rich flavor thanks to the fat and collagen, which dissolves during cooking. It is a versatile cut and is considered affordable.
Test configurations
We decided to leave the chuck untreated, so all the parts with fat and nerves were kept. We also chose to cook it for a shorter time than we suggested.
For the boiling water cooking method, we suggested 4 hours of cooking, but we left it for 3 hours and 40 minutes. You can observe from the consistency that the meat was relatively tough after cooking. So the test configuration was as follows:
- Chuck: no prior treatment
- Cooking time: 3 hours and 40 minutes
- Cooking method: boiling water
Final result
In the final result, we can see that due to the test settings (cooking time and non-removal of fat/nerves), some parts were unable to shred. However, in general, the shredding was good and the meat had a lot of flavor. Here are the points relevant to the result:
- Shredding: the shredding was generally considered good
- Flavor: the fat and collagen melted to a large extent, giving the steak flavor
- Loss: the piece lost 45% of its weight during cooking
So, even though some points didn’t achieve perfect shredding, the end result surprised us positively.
Would you like to get in contact with Orved Brock to know more about the patented meat and chicken shredders? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
