The Chuck is the cow’s neck, which in Italy corresponds roughly to two cuts: the real and the priest’s hat (or shoulder cover). It is a second-class cut, rich in connective tissue and fat and therefore very tasty.
The “Rifugio di Annibale” to better appreciate this cut that we take exclusively American, therefore from wild cattle and obviously more tasty and succulent, uses its own method: the meat is beaten with the hammer just blanched on the grill and served on a hot plate steaming, which accentuates the aromas.
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