Frozen Boneless Chuck Clod is a favorite part of many people because of its softness and characteristic taste. This cut is located in the Chuck of the cow, has a fine fiber structure, and is mixed with a little fat, creating a natural softness and sweetness. When processing Chuck Clod, it should be noted not to overcook to retain the softness and natural flavor of the meat. This is an ideal choice for those who want to enjoy high-quality beef at a more reasonable price compared to other premium meats such as tenderloin or ribs.
The freezing process is carried out immediately after slaughter and processing, which maximizes the quality and taste of the meat. This not only ensures freshness but also prolongs use without the use of preservatives, facilitating long-term storage and use in the family. This rapid freezing method, also known as "shock freezing", helps prevent the formation of large ice crystals in meat cells, thereby maintaining the structure and freshness of the meat upon thawing. As a result, consumers can enjoy beef with almost fresh quality, even though the product has undergone long-term transportation and storage.
Cooking methods: Grilling, hot-pot, stir-fry, steak, pho …
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