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Total: 13.78 lbs
Every cut here wants low heat and time. These are the hard-working muscles, dense with connective tissue that turns to gelatin over hours and produces something a steak cannot.
Marbling matters more in a braise than most people expect. Long cooking renders the intramuscular fat directly into the meat and the sauce, which is why an Akaushi chuck roast eats richer than a conventional one and why hours in the pot will not dry it out.
Akaushi Wagyu Short Rib, Chuck Roast, Chuck Steak, Stew Meat, Swiss Steak, Soup Bones
