About This Cut
Chuck comes from the shoulder and neck region of the cow — one of the hardest-working muscle groups. This effort loads the meat with connective tissue and fat, which translates to bold, rich flavor when cooked low and slow. Chuck is one of the most versatile and economical cuts, equally at home as a roast, ground beef, or stew meat.
Commonly Used In
- Classic pot roast
- Beef stew and chili
- Burgers (ground chuck is a favorite for its fat content)
- Beef stroganoff
Fun Facts
- Ground chuck (80/20) is considered the gold standard for juicy burgers
- Chuck roast is sometimes called "the poor man's ribeye" for its rich flavor at a lower price
- Contains multiple muscles, so it can be sold as roasts, steaks, or stew cubes
Best Cooking Methods
- Braising
- Slow cooker
- Pot roast
Nutrition (per 3 oz)
- Calories: 220
- Protein: 22g
- Fat: 18g
- Iron: 15% DV