Beef - Chuck
steak is a cut of beef and is part of the primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and
containing parts of the shoulder bones, and is often known as a
"7-bone steak". (This is in reference to the shape of the bone,
which resembles the numeral '7', not to the number of bones in the
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 (beef). 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.
Other boneless chuck cuts include the chuck eye (boneless cuts from the
center of the roll, sold as Mock Tender Steak or Chuck Tender Steak),
chuck fillet (sold as Chuck Eye Steak and Chuck Tender Steak,) cross-rib
roast (sold as Cross-Rib Pot Roast, English Roast, or "the bread and
butter cut"), top blade steak, under blade steak, shoulder steak and
roast, and arm steak and roast.
The average meat market cuts thick and thin chuck steaks (often sold as
Chuck Steak or Chuck Steak Family Pack) from the neck and shoulder, but
some markets also cut it from the center of the cross-rib portion. Short
ribs are cut from the lip of the roll.
Some meat markets will sell cross-rib pot roast under the generic name
"pot roast." The difference between a pot roast and a cross-rib
pot roast is the vertical line of fat separating the two types of chuck
meat; the cross-rib pot roast contains the line of fat.
The chuck contains a lot of connective tissue, including collagen.
Collagen melts during the cooking of the meat, making the flavor intensely
stronger. Meat from the chuck is usually used for stewing, slow cooking,
braising, or pot roasting.
In the United States, chuck has the meat-cutting classification NAMP