Beef Chuck Steak


Beef Chuck is a part of the subprimal cut known as a chuck. Chuck sections come from the shoulder and neck of the beef. This steak is tougher than other cuts and primarily used for braising. This primal cut is often fabricated into other cuts which include Chuck Shortribs, Cubed Steaks, Ground Chuck and Shoulder Clod. Though considered of lower quality and usually sold at a lower price, chuck is also very flavorful and makes and excellent stew meat, hamburger, or pot roast.


Other names: Beef Chuck Clod Steak, Chuck Steak, Beef Shoulder
Translations: Liellopu Chuck Steiks, Jautienos Chuck kepsnys, Carne de vită Chuck Steak, Govedina Chuck Steak, Thịt bò Chuck Steak, Stek wołowy Chuck, Chuck Beef Steak, बीफ़ चक स्टेक, Steak Chuck Beef, Стейк из говядины Чак, Βόειο κρέας μπριζόλα τσοκ, لحوم البقر تشاك ستيك, 비프 스테이크 척, Hovězí steak Chuck, Говеђи одрезак Цхуцк, Baka Chuck Steak, 查克牛排牛肉, Bistec de Chuck, Goveje Chuck Steak, Hovädzí steak Chuck, Bistecca di manzo Chuck, צ 'אק בשר סטייק, Nötkött Chuck Steak, Chuck Beef Steak, 牛チャックステーキ, Steak de boeuf Chuck, Beef Steak Chuck, Oksekød Chuck Steak, Beef Steak Chuck, Bistec de Chuck, Стейк з яловичини Чак, Naudanliha Chuck Steak, Пържола говеждо Чък

Physical Description

Usually chuck steaks are cut in square shapes. They will resemble other cuts of steak, but are more noticeably cut thicker with more white connective tissue weaving through the meat than other, leaner cuts.

Colors: Medium red, with white fat tissues weaving through meat

Tasting Notes

Flavors: Retains flavors nicely. Enhanced when cooked in stews. Fat adds more intense flavor.
Mouthfeel: If braised or stewed, Meat should be easy to bite into, Not chewy.
Food complements: Stews. great with rice or potatoes.
Wine complements: Red wine
Substitutes: Ribeye

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Choose cut with as little grissel as possible. Shoudl be approximately 1-2" in thickness for most stews or braising methods.
Buying: Found in almost every grocery store, this economic cut boasts great flavor, much like a Rib eye, but less expensive.
Procuring: Cattle are domesticated and raised on farms. They are not wild.

Preparation and Use

Containing lots of connective tissue, when cooked the collagen partially melts into the meat, making the flavor very strong. Best in stews or when braised to capture the juice. If grilled or broiled, meat should be marinated overnight for tenderness.

Cleaning: Rinse after opening from packaging. Trim extra fat. If cubing, more trimming can be done when cutting it down.

Conserving and Storing

Freeze after purchasing. Let defrost in fridge for 2 days. Cook fresh meat within 3-4 days of purchase.


Very common

History: Cuts first perfected in Europe before cattle was introduced to the US.



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