Beef lmc is the king of the stew! The gelatinous strip that runs through its centre gives it that inimitable texture and incomparable softness as it melts during a long and gentle cooking process. Beef with carrots is certainly the recipe that best suits the chuck.

If you prepare it as a bourguignon or tajine, simmered in a casserole, count about 1 hour and 30 minutes of cooking time and 45 minutes in a pressure cooker. You can cook it the day before to reheat it the next day, it will be even better. You can cook it the night before and reheat it the next day, it will be even better. Also think of preparing larger quantities to keep some in the freezer: simmered dishes keep very well in the freezer and you will save time for your next meals.

However, Beef lm? can be grilled or pan-fried as a steak when it's well trimmed, i.e. without the gelatinous strip.
Paleron
Buying advice

Whole, Beef lmc weighs about 2 to 3 kg. For a stew, take one nice piece.
For a soft cooking in a casserole, braised, burgundy, stew..., it can be whole or cut into pieces: the butcher then removes the central nerve.
For a steak or beef on string, ask for the top of the chuck.

Count 200 g per person for boiled and braised, 150 g for a steak.
Storage Tips

Beef lmc is sometimes proposed in stew mixtures, associated with rib dishes.

When frozen, it is best to let it defrost for several hours in the refrigerator before cooking. Otherwise, cover the still frozen meat with cold water and cook it for an extra hour: the meat will be a little drier; to preserve its softness, opt for cooking in a pressure cooker.

Meat keeps best between 0 and +3°C. Do not use airtight plastic cans or aluminium foil. Prefer a waxed paper that prevents drying out while allowing air to circulate.
Piece

Beef lmc is above all a piece that must simmer for long hours. But it also makes excellent steaks if it is trimmed by the butcher.

This regular piece of shoulder is located near the collar. This lean, short-fibre muscle is crossed in the middle by an important nerve. To cook Beef lmc in a pot-au-feu or to braise it, it is left whole. For grilling, the butcher cuts it in half to remove the fasciae and serves only the top piece. The firmer part of the bottom is used for ground steak or cut into pieces for stews.