Meat
Chuck
Chuck is the shoulder and neck region—hard-working muscles with deep flavour, seams of fat, and enough collagen to reward braising, while certain seams (chuck eye, flat iron/top blade, Denver) can be grilled like steaks when carefully fabricated. It supplies pot roast, stew beef, premium mince, and a surprising number of “butcher’s cut” steaks once silverskin and seam fat are managed. It is prized for value and for true beef taste that fillet cannot match. Chuck eye, next to the ribeye, is the most steak-like; blade and clod need slower heat. Brown thoroughly, then braise with aromatics, or grind for burgers where marbling from chuck improves juiciness. Avoid treating thick chuck steaks like fillet—connective tissue will stay tough if rushed.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.1 g
- Saturated Fat 4.75 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.98 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 73 mg
- Sodium 58.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 62 g
- Energy 195 kcal
- Water 62 g
- Protein 22.6 g
- Fat 12.1 g
- Saturated Fat 4.75 g
- Monounsaturated Fat 4.98 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.28 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 290 mg
- Major Minerals 289 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 73 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.28 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.4 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Chuck of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Household stews and pot roasts relied on chuck as the everyday flavourful joint.
Supermarket chuck roasts and ground chuck became mid-century American staples.
Seam-butchery popularised flat iron, Denver, and chuck-eye steaks from former braising meat.