At Chu’s, there are no surprises (or Suprise Steaks!) when it comes to our meats. Customer education, revolutionized by Sy Sims, inspires us and that’s why we go out of our way to educate customers on the history and origin of their beef.
Continue reading below for a whole cow breakdown and the muscles that lead to your favorite steaks and roasts.
The Chuck section is located above the cow’s front legs. Traditionally the Chuck gets a bad rap for not being as tender as other parts of the cow, but that all depends on how you cook it. Some of our favorite cuts come from the Chuck section.
Flavorful and tender meat that surrounds the bones of the Rib section constitutes some of the most famous cuts from the cow. As the meat is insulated by the bones, it creates exceptionally flavorful cuts for any occasion.
Traditionally in the Kosher world, the Loin section is sold to non-kosher processors. This is done due to the expensive and labor-intensive process of performing Nikkur on the cow's hindquarters. Thanks to the skills of Rabbi Elkin, we’re proud to offer Glatt Kosher and Beit Yosef hindquarter cuts.
PLEASE NOTE THESE CUTS ARE VERY RARE AND WE DO NOT OFTEN HAVE THEM IN STOCK.
"An educated consumer in our best customer."
- Sy Syms
More Hindquarter cuts from our friends at Bisra Meats. Our Kosher Picanha is a flavorful cut covered in a fat cap. When cooked, the fat cap partially renders down to add additional flavor to the beef. This cut can be slow-cooked, smoked, or grilled on open flames when cut into steaks. Grilling the Picanha on skewers is a popular trend originating in Brazil.
Some of the most flavorful cuts from the cow come from the Plate Primal section. Due to the small nature of this section, these cuts are extremely limited.
Brisket & Flank
The names of the cuts from these regions are one and the same. Our ridiculous 100% Full Blood Wagyu Brisket from Holy Wagyu and our grill-worthy Flank Steak from Bisra Meats are must-tries!
We got chu!
Browse our reciepes created in our home kitchen while drawing inspiration from all of the greats. We follow the "a little bit of this, a little bit of that" method when we cook.