Beef Chuck

Beef chuck is a flavorful and versatile cut of meat that comes from the shoulder area of the cow. Known for its rich marbling and robust taste, beef chuck is a popular choice for slow-cooked dishes such as stews, pot roasts, and braises. The connective tissue and fat within this cut melt down during extended cooking, resulting in tender, juicy meat that absorbs the flavors of accompanying ingredients beautifully. While it can be a bit tough if cooked quickly, beef chuck truly shines when given time to break down in moist heat, making it ideal for hearty comfort food recipes. It is also commonly ground for use in burgers and meatloaf, offering a balance of texture and flavor.

Beef chuck is typically found in the meat department of your grocery store. Look for it in the section where fresh beef cuts are displayed, often near other popular cuts like brisket, short ribs, and ground beef. Beef chuck is usually labeled as “chuck roast,” “chuck steak,” or simply “beef chuck,” and it is sold either pre-packaged or freshly cut at the butcher’s counter. If you are unsure, don’t hesitate to ask the butcher for assistance—they can help you find the exact cut you need, whether you’re looking for a boneless or bone-in option. This cut is known for its rich flavor and tender texture when slow-cooked, making it a popular choice for stews, pot roasts, and braised dishes. Be sure to check the marbling in the meat, as good marbling will enhance both the flavor and juiciness of your recipe.