This cut is usually grilled or broiled; a thicker version is sold as a 7-bone roast or chuck roast and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as braising steak. It is particularly popular for use as ground beef, due to its richness of flavor and balance of meat and fat.
Lipid molecules are slightly soluble to insoluble in water. Lipids are hydrophobic because the molecules consist of long, 16-18 carbon, hydrocarbon backbones with only a small amount of oxygen containing groups.Lipids serve many functions in organisms.ipid molecules are slightly soluble to insoluble in water. Lipids are hydrophobic because the molecules consist of long, 16-18 carbon, hydrocarbon backbones with only a small amount of oxygen containing groups.
Fats are large molecules that are composed of three fatty acid molecules bonded to a glycerol molecule. The fatty acid molecule is a long chain of covalently bonded carbon atoms with nonpolar bonds to hydrogen atoms all along the carbon chain with a carboxyl group attached to one end.owever, the hydrogen-to-oxygen ratio is always greater than 2:1. More important for biological systems, the carbon-to-hydrogen bonds are nonpolar covalent, which means that lipids are fat soluble and will not dissolve in water. There are four biologically important lipids: 1  Fats. 2  Waxes.