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CHUCK
The chuck is the source for not only chuck roast, but the most common use for this section of beef is ground beef.

Steaks that can be cut from the chuck include chuck eye steak, shoulder steak, shoulder center (Ranch steak), and shoulder petite tender medallions.  All of these  can either be skillet prepared, grilled or broiled.

Shoulder pot roast and chuck 7-bone pot roast come from the chuck and are most flavorful and tender if pot roasted. 

Other cuts of meat from the chuck include ground beef, stew meat, and chili meat.

We have three grades of ground beef available:
Extra lean grind, which is actually ground sirloin, from the loin section.
Special grind, is a 90/10 blend for lean low-fat meat preparation. 
Regular grind, is an 80/20 blend that will provide you with top quality meat for all your cooking needs.

For extra convenience we have 1/4 and 1/3 lb. frozen ground beef patties in our freezer case.  They are made on site, with no fillers.

Beans or no beans in your chili?  It really doesn't matter which is your preference with Wiatrek's fresh, ground chili meat.  No matter what recipe you use, a great bowl of chili will come off your stove.

Stew meat is a wonderfully versatile cut of meat.  From the family favorite beef, vegetable stew, to the regional favorite red-chili stew from New Mexico, our meat can be used in any dish that is slow cooked.