KNIFE SKILLS:
Trimming Chuck
Chuck is a versatile and inexpensive muscle, but it’s also
got a lot of big swaths of fat and connective tissue. When
ground for burgers, this is not such a bad thing, but
nobody wants to bite into a big chunk of soft fat in their
chili, so it’s important to trim it off.- TO TRIM A WHOLE CHUCK ROAST, start by
dividing it in half. This will make it less clumsy to
maneuver on your cutting board.