Chuck is cheap and full of flavor, so it is perfect for slow stews.
牛肩肉便宜又有味道,最适合慢炖。
The butcher ground the chuck for our burgers because the fat keeps them juicy.
因为脂肪能让肉饼多汁,肉店把牛肩肉绞成了汉堡肉馅。
牛肩肉(chuck)是牛前肩部位,结缔组织多,适合久炖或绞成肉馅。