Beef chuck comes from the forequarter (the cow’s shoulder). Consisting of parts of the neck, shoulder blade and upper arm, Beef chuck produces tough but very tasty cuts of meat. Butchers cut it in a variety of ways so you have lots of options.
The typical chuck steak is a rectangular cut, about 1" thick and contains parts of the shoulder bones. The top blade part of the chuck is preferred for grilling (after tenderising it - we'll tell you how some other time). Some chefs refer to the chuck steak as the “poor man's ribeye”.
In fact, the bone-in chuck steak or roast, also called braising steak or rib steak, is one of the more economical cuts of beef. It is sometimes cooked with liquid as a pot roast.
Chuck is also particularly popular for use as mince (and to make juicy burgers!) due to its richness of flavour and balance of meat and fat.
Choose chuck when you want lots of flavour without spending a fortune!
For ideas on how to cook Chuck Steaks, check out the Recipes tab.