 Different U.S. cuts of cattle beef | |
| Type | cut of beef |
|---|---|
Chuck steak is acut of beef and is part of the sub-prime cut known as the chuck.[1]
The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of acattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'. This cut is usually grilled orbroiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as apot roast.
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 asground beef for 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 asDelmonico steak orchuck eye steak), chuckfillet (sold aschuck tender steak ormock tender steak), cross-rib roast (sold ascross-rib pot roast,English roast, or "the bread and butter cut"),top blade steak or chicken steak, under-blade steak (otherwise known as the "Denver cut"[2]), shoulder steak andshoulder roast, and arm steak and arm roast.
The average meat market cuts thick and thin chuck steaks (often sold aschuck steak orchuck 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 namepot 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. This is what creates richness of flavor in the roast.
The chuck contains large amounts of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck, once divided, is usually used for stewing,slow cooking,braising, orpot roasting and is ideal in a one-pot cooker.[3] The top blade part of the chuck is preferred for grilling because it is the second tenderest steak once thegristle is removed. The fifth rib taken from the chuck can also be used as an alternative to theprime rib roast, which is usually from bones 6–12.[4] They are similar in terms of the proportion of meat and bone, although the fifth rib exceeds the prime rib in the amount of lean meat.[5] The cross-cut or cross rib, which is the last part of the chuck located between thebrisket point and the short rib, can also be used as an alternative to the blade when cooking steaks.[6] The chuck part cut from the shoulder clod is also used in place ofsirloin since it has a very beefy taste.[7]
In the United States, chuck has the meat-cutting classificationNAMP 113.
Media related toChuck steak at Wikimedia Commons
