DE­PEND ON CHUCK

STEP 1

Men's Health (Malaysia) - - Food & Nutrition -

Ev­ery butcher we con­sulted for this project pointed us to 100 per­cent ground chuck – specif­i­cally from a bone­less blade roast. This is be­cause the blade roast tends to be more mar­bled with de­lec­ta­ble in­tra­mus­cu­lar fat than, say, a shoul­der roast would. You’re go­ing to need about 1kg of chuck blade roast to make eight burg­ers. Or­der ac­cord­ingly.

Mar­bled meat is tasti­est...

... and bone­less blade roast has great mar­bling.

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