Well, I have no idea what steak pizziola is, so I can't conjecture about what would work in that, but I can tell you the difference in your "chucks", at least what the difference would be here in Michigan if I were getting beef cut. Chuck is chuck is chuck, kind of, at least it all comes from the same part of the steer, the front shoulder section. Chuck blade steak is thinner, has that bone, and is close to the ribs, making it a little more tender than other chuck cuts. Sometimes stores cut something called "chuck eye" out of this piece because it is more tender. Chuck roast is a thicker piece of meat, usually, i.e., it's a roast and not a steak. It's a bit further "forward" on the shoulder and not quite as tender. Beef chuck stew meat is simply any part of the "chuck" or shoulder, cut into cubes of a good size for stew. Frankly, they are usually the chunks that are left after the steaks and roasts are cut although they can also be the smaler pieces of steak or roast that aren't pretty enough for packaging and sale as another cut. Good luck, I hope this helps. Annie

I too grind my own beef with a Kitchenaid grinder attachment. I use chuck and put it through twice. I'm going to try doing it partially frozen now--that is a great idea. I also find that I can throw in some fresh parsley or whatever other herb and grind that right in too--when I lived in Morocco they would ask if you wanted a handful of herbs in your meat before they ground it, and it was delicious that way. I read Fast Food Nation a few years ago and in the descriptions of the slaughterhouses it sounded like most of the bacterial contamination of the meat is on the outside of the piece of meat from splashing (ick). So I think there is probably less contamination of the ground beef if you wash the whole piece and then grind it. In the store, it isn't getting washed, and so the bacteria on the outside gets ground into the ground beef.

We make a Frajalaki Sandwich from thin sliced and grilled beef. Trick is to get everything else ready...sliced buns and basically the makings of a Greek Salad but chopped such that it fits on a sandwich. Season the meat with S&P, garlic, oregano and squeezes of lemon. Place on grill. As soon as you have the last piece placed; flip the first ones and then sprinkle with crumbled feta, toss onto a bun and top with chopped onion, tomato, cuke (both seeded), slices of sweet peppers and Kalamata olives and drizzle with a bit of oil and (I like) more lemon. We do the same process with different seasonings and do Beef Dip sandwiches often as well.

Tried this the other night--sort of "cabbage rolls/Polish Pigs" without the rice-- nice change of pace. Diane's Home Cookin Chapter: 2014/15/16--to try--main dishes & sides Unstuffed Sweet-and-Sour Cabbage ================================ source: Gourmet 11/2008 1 (2-pound) head green cabbage, quartered or cut into sixths-- lengthwise and cored 1/2 cup reduced-sodium chicken broth 3 garlic cloves, thinly sliced, divided 1 large onion, thinly sliced 1 tablespoon olive oil 1/2 pound ground beef chuck 1/2 pound ground pork 1 (28-ounce) can whole tomatoes in juice 1/3 cup dried cranberries 3 tablespoon red-wine vinegar 1 tablespoon packed dark brown sugar 2 tablespoon chopped flat-leaf parsley Accompaniment: steamed rice . Cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt. Sear cabbage pieces lightly in bacon grease then place in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary.) Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley. http://www.epicurious.com/recipes/food/views/unstuffed-sweet-and-sour-cabbage-350572 Unstuffed cabbage