Uncle Mike raises his beef just to the North of the Fort Collins Farm Store. He pastures his cows year round where they graze grass and in the winter months supplements their diet with alfalfa, hay and brewer's grains. Occasionally these cows are given flaked corn to help keep the energy levels up. Mike's herd is small, which allows for each cow to be given extraordinary amounts of attention and care. This extra effort shows up in the flavor and quality of the meat!
Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat.
This primal cut has a good deal of connective tissue. That makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts. Due to its fat content, beef chuck is also excellent for making ground beef that produces juicy burgers and ground beef stew.