Cowboy Chow "open range dining" is a concept inspired by chuck wagon cooking, which was started by a Texas rancher in 1866, Charles Goodnight. A chuck wagon was originally a mobile kitchen that carried cooking equipment, and food, also known as “chuck”, for the nomadic workers like cowboys and loggers. Often the cowboys were given the tougher cuts of meats which needed long hours of cooking in order to break down the tissue. In order to make the flavor-packed cuts of meat tender enough to eat, chuck wagon cooks would braise the meat for 5-8 hours by cooking it in a flavorful liquid. This is our favorite preparation of meat.