Chuck steak
Encyclopedia
Chuck steak is a cut of beef
and is part of the subprimal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". (This is in reference to the shape of the bone, which resembles the numeral '7', not to the number of bones in the cut.) This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot 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 as ground beef
, due to 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 as mock tender steak or chuck tender steak), chuck fillet
(sold as chuck eye steak and chuck tender steak,) cross-rib roast (sold as cross-rib pot roast, English roast, or "the bread and butter cut"), top blade steak, under blade steak, shoulder steak and roast, and arm steak and roast. The average meat market cuts thick and thin chuck steaks (often sold as chuck steak or chuck 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 name "pot 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 a lot of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck is usually used for stewing, slow cooking, braising
, or pot roasting.
In the United States
, chuck has the meat-cutting classification NAMP 113.
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
and is part of the subprimal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak". (This is in reference to the shape of the bone, which resembles the numeral '7', not to the number of bones in the cut.) This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast
Pot roast (beef)
Pot roast is a braised beef dish. Pot roast is typically made by browning a roast-sized piece of beef to induce a Maillard reaction, then slow-cooking in or over liquid in a covered dish....
. The bone-in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom
United Kingdom
The United Kingdom of Great Britain and Northern IrelandIn the United Kingdom and Dependencies, other languages have been officially recognised as legitimate autochthonous languages under the European Charter for Regional or Minority Languages...
, this part is commonly referred to as "braising
Braising
Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
steak". It is particularly popular for use as ground beef
Ground beef
Beef mince, ground beef, hamburger meat , hamburg or minced meat is a minced meat food, made of beef finely chopped by a mincer. It is used in many recipes including hamburgers and cottage pie...
, due to 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 as mock tender steak or chuck tender steak), chuck fillet
Fillet (cut)
A fillet is a cut or slice of boneless meat or fish.- Meat :In the case of beef, in the USA, the term most often refers to beef tenderloin, especially filet mignon.- Chicken :...
(sold as chuck eye steak and chuck tender steak,) cross-rib roast (sold as cross-rib pot roast, English roast, or "the bread and butter cut"), top blade steak, under blade steak, shoulder steak and roast, and arm steak and roast. The average meat market cuts thick and thin chuck steaks (often sold as chuck steak or chuck steak family pack) from the neck and shoulder, but some markets also cut it from the center of the cross-rib portion. Short ribs
Short ribs
Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs...
are cut from the lip of the roll.
Some meat markets will sell cross-rib pot roast under the generic name "pot 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 a lot of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck is usually used for stewing, slow cooking, braising
Braising
Braising , is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour...
, or pot roasting.
In the United States
United States
The United States of America is a federal constitutional republic comprising fifty states and a federal district...
, chuck has the meat-cutting classification NAMP 113.