Prices are checked against each store and labelled with when.
It checks today's price at every store, compares the alternatives and answers in about a minute.
An Akaushi chuck roast is a cut from the richly marbled Japanese-influenced Akaushi cattle breed, sold here as a roast meant for low-and-slow cooking. Chuck is a working-muscle cut, so it carries plenty of connective tissue that breaks down into gelatin during long braises, and Akaushi's heavy intramuscular fat makes it more forgiving than commodity chuck. It suits pot roast, barbacoa, pepper stout beef and burnt ends, where the fat renders and the meat pulls apart. Against standard supermarket chuck, expect deeper beef flavor and more marbling, but it still needs hours of moist heat; it is not a quick-cook steak cut.
In stockReturn policy
This is an Akaushi chuck roast. It has the flavor and tenderness that suit a pot roast.
The roast can also be used to make burnt ends. Season it and cook it low and slow.
