[iconoclast]

Good link.

If I may quote with commentary.

chuck The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid.

In the years to come, these cuts will be known as peon beef. Good enough for wetbacks and middle Americans.

[chindog]

Mmmmm, Tube Steak!

[Harmless Teddy Bear]

Chuck is yummy. Of course you actually have to know how to cook to prepare it.

If you think that chuck is only suited for peons then perhaps you should stick to microwave meals.