Chuck
The large primal cut from the shoulder and neck area of the steer, known for rich flavor and connective tissue.
The chuck is one of the eight beef primal cuts, taken from the shoulder and neck region of the steer. It represents roughly 26% of the carcass weight, making it one of the largest primals you'll find.
I've always told my students that the chuck is the workhorse of the animal — literally. Because the shoulder muscles do so much work during the animal's life, chuck cuts develop incredible depth of flavor along with significant connective tissue and collagen.
Key Sub-Primals from the Chuck: - Chuck roll (used for chuck eye steaks) - Flat iron (from the top blade) - Chuck short ribs - Denver steak (from the serratus ventralis) - Shoulder clod
Best Cooking Methods: Braising, slow roasting, and smoking transform the tough connective tissue into gelatin, resulting in fork-tender meat with incredible richness. The chuck eye steak — sometimes called the "poor man's ribeye" — can be grilled if cut from the center of the roll.
What to Look For: Good marbling throughout, bright red color, and firm white fat. Avoid cuts with excessive silverskin that hasn't been removed.
At retail, chuck cuts typically range from $5–$9 per pound for USDA Choice, making them one of the best values in the case. When cooked properly, a braised chuck roast rivals cuts costing three times as much.