Beef chuck is a flavorful versatile and budget-friendly cut of beef that comes from the shoulder area of the cow. However, it tends to be less popular and underutilized compared to other cuts like ribeye or tenderloin. That’s a shame, because with a little know-how, beef chuck can be transformed into delicious roasts, steaks, stews, and more! In this complete guide, we’ll cover everything you need to know about beef chuck, from what it is to how to cook it.
What Exactly is Beef Chuck?
To understand beef chuck, it helps to visualize where it comes from on the cow. The beef chuck primal cut comes from the shoulder and neck region of the steer. More specifically it contains parts of the shoulder blade and upper arm.
Within the large chuck primal section some of the most common chuck sub-primal cuts are
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Chuck roll – This is the most popular chuck sub-primal. It’s a large, flavorful section of meat from the ribcage area. It contains a mix of tender and tough muscles.
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Chuck eye – This smaller, tender steak cut comes from the center of the chuck roll. It’s sometimes sold as delmonico steak.
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Chuck tender – Also sold as mock tender steak, this flavorful cut comes from the supraspinatus muscle.
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Chuck shoulder clod – This refers to the top roundish shoulder muscle. It’s also where the flat iron steak comes from.
How to Cook Chuck Cuts
Cooking chuck requires a little finesse to end up tender and juicy. The connective tissue in chuck needs time to break down through moist cooking methods. Here are some of the best ways to cook common chuck cuts:
Chuck Roast – Chuck roasts excel when cooked low and slow through braising or stewing. Cook them for 2-3 hours until fork tender.
Chuck Steak – Look for chuck eye or shoulder steaks. Cook them like a regular steak over high heat just until medium rare to prevent toughening.
Ground Chuck – The rich flavor and fat content makes ground chuck perfect for juicy burgers or meatloaf.
Chuck Stew Meat – Brown the meat first to boost flavor, then braise or simmer in liquid for a classic beef stew.
Chuck Short Ribs – Short ribs become fall-off-the-bone tender when braised for hours in a flavorful sauce or broth.
The bottom line is moisture and time are your friends when cooking chuck! Searing or grilling quickly over high heat is only recommended for the most tender chuck sub-primal cuts.
Chuck Steak vs Round Steak
Since chuck and round are two of the most popular cuts of beef, it’s common for people to get them confused. Here’s a quick rundown of how they differ:
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Location – Chuck is from the shoulder and round is from the back leg/rump.
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Texture – Chuck has more connective tissue while round is leaner.
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Flavor – Chuck is richer and beefier; round is milder.
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Cooking – Chuck does best with slow, moist heat; round should be quickly seared.
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Cost – Chuck tends to be far more budget-friendly than round.
Why Cook with Chuck?
Now that you know the basics, you may be wondering why you should even bother cooking with chuck in the first place. Well, here are some of the best benefits this underrated cut offers:
Flavor – All that collagen breaks down into rich gelatin, giving deep beefy flavor.
Affordability – Chuck costs nearly half as much as premium cuts like ribeye.
Versatility – Chuck can be roasted, braised, stewed, ground, and more.
Nutrition – It’s a leaner choice compared to high-fat ribeye or brisket.
For the best value, beefy flavor, and cooking flexibility, it’s hard to beat good old chuck! With the proper techniques, this budget-minded cut can stand up to pricier steaks any day of the week.
Buying and Storing Chuck
When selecting chuck roasts or steaks, as with any cut, you want bright red lean meat and white fat marbling. For stew meat, look for large chunks rather than thin shredded pieces.
Store fresh chuck tightly wrapped in the coldest part of the fridge for 3-5 days. For longer storage, freeze chuck cuts for 9-12 months in freezer bags with the air squeezed out.
Whether you’re on a budget or just want deeply beefy flavor, don’t overlook the humble chuck! With a bit of know-how on selecting and preparing this flavorful cut, you can enjoy tender, juicy chuck roasts and steaks at home.
How to cook chuck steaks
As chuck steaks are commonly referred to as braising steaks, it doesn’t take Sherlock Holmes to figure out how best to cook them. More often than not, you are likely to buy the chuck steak, and indeed the blade steak already diced.
With this in mind, chuck and blade is ideal for use in slow cooking, and lend themselves well to use in casseroles and stews. The classic French dish of Beef Bourguignon can elevate this cheap cut of meat to something special, but a wholesome and heart-warming beef stew can also get the best from this versatile cut of beef.
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The chuck, sourced from around the shoulder area of the cow offers a very economical cut that’s low on price but high on flavour. It’s also commonly referred to as a braising steak here in the UK, and due to its high fat and flavour content, it is often sold as ground beef.
The blade is a little different, but is procured from the same area as the chuck steak but again packs lots of flavour for a modest price. Cuts include the top blade steak and under blade steak, which contain quite a lot of connective tissue and collagen, which breaks down during cooking and adds more flavour.
How to Break Down a Chuck Roll
FAQ
What is another name for beef chuck?
Also Known As Boneless Chuck Filet Steak; Boneless Chuck Slices; Boneless Steak Bottom Chuck; Chuck Filet; Chuck Roll; Delmonico Steak; English Steak; London Broil; Shoulder Steak; Shoulder Steak Half Cut; A low-cost alternative to the Rib Eye Steak. A tender and savory cut great for grilling.
What is beef chuck good for?
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Quorahttps://www.quora.comWhat is chuck steak, and is it good for recipes? – QuoraMay 30, 2024 — It’s perfect for stews, pot roasts and for grinding up into hamburger meat. … Yes, it’s great for recipes—especially slow-cooked ones like stews,
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Quorahttps://www.quora.comWhat is chuck steak, and is it good for recipes? – QuoraMay 30, 2024 — The chuck is from the shoulder and it’s usually called a “chuck roast”. It’s a relatively inexpensive cut that benefits from a long, slow braise. It…
Is beef chuck tough or tender?
Comments Section Chuck roast comes from the shoulder and is a very tough piece of meat. The word tender is sometimes concatenated onto it to describe how it is after it is cooked low and slow for a looong time; it’s tender then. Tenderloin is much more tender and doesn’t need this low and slow cooking.
Is beef chuck the same as beef stew?
Yes, chuck roast is the cut for beef stew as others have said. Two reasons: It’s relatively inexpensive because it’s got a lot of connective tissue that takes a long time to break down; and that exact process is what makes a good beef stew so damned delicious.
What is beef chuck typically used for?
Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat. This primal cut has a good deal of connective tissue. That makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts.
How can you tell the quality of beef chuck?
Beef chuck, on the other hand, generally requires long, slow cooking to soften up and release its flavor. Filet mignon is quite tender but has a mild flavor, while beef chuck, coming from the much-used shoulder muscles, is full of flavor, it is sometimes a bit tough.
What types of dishes are typically made with beef chuck?
Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat. This primal cut has a good deal of connective tissue. That makes chuck a good choice for braised dishes like beef stew or pot roast, both of which tenderize tough cuts.
What is the best way to cook beef chuck?
The best way to cook beef chuck is to braise it. Think classic beef pot roast (which, confusingly, is braised, not roasted.) Anything that couldn’t be sold as roasts (or steaks, which are just thinner versions of roasts) ended up as ground beef —which was generally 60 to 70 percent of the beef chuck.