Originally Posted by jennyema
Since all chuck comes from the shoulder of the cow, it's unnecessary and potentially confusing to call it "shoulder chuck.". That would be akin to a "leg shank."
Also you may potentially confuse people by saying "Low and slow' at 200 F is perfect. Any higher than 212 F and the protein strands in any meat will turn into rubber bands.". That suggests that actually cooking meat at a temp above 212 will ruin meat, which is absolutely false. A final internal temperature of 212 no matter what temp you cook at may be undesirable but its fine to cook meat at much higher temperatures.
I agree that a stew like BB is best made with a flavorful cut like chuck that benefits from a nice long braise. I do mine at 275.
I ought to have put a '/' between shoulder and chuck. It may confuse people to use the word "cow" which implies all beef comes from a "cow". When properly used the word 'cow' is used to describe a female bovine creature. Beef 'cattle' is more accurate IMO.
I think 'sous vide' demonstrates there is no need to roast/cook/stew/braise any meat/protein at any higher heat than the desired finished temperature. A quick sear after the sous vide process adds to the appearance and flavor.
'Low and slow' IMO is the future of cooking meat especially. The science/logic behind the method can not be disputed. With the cost of protein going up more people or making an extra effort to roast that $40 piece of protein to perfection.
350-450 F oven settings turn the exterior to leather and ironically more often than not leave the meat that is actually in contact with bones deep inside a bird/haunch/roast etc. at unsafe temperatures. This isn't a 'theory' or an 'opinion', it's a cold hard scientific fact. Hence 'sous vide'.