Meat
Chuck Roll
Beef chuck roll is the boneless cylindrical chuck primal after neck and blade bones are removed—source of chuck-eye steaks, Denver steaks, and pot-roast blocks. Muscle complexity is high; different seams suit different cook methods once the butcher separates them. Roast or braise as a whole roll; or break into steaks and stew meat. Season generously. A packing-house workhorse that yields many retail products from one primal.
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Characteristics
Preparations
Traits
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 12.2 g
- Saturated Fat 4.78 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 68.6 mg
- Sodium 62 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.9 g
- Water 57.6 g
- Energy 211 kcal
- Water 57.6 g
- Protein 22.9 g
- Fat 12.2 g
- Saturated Fat 4.78 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 0.97 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.6 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 449 mg
- Major Minerals 448 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 68.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.6 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Chuck Roll 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
US meat cut charts standardised the boneless chuck roll for wholesale trade.
Food service bought chuck rolls for in-house fabrication of steaks and roasts.
Craft butchers showcased underused chuck-roll muscles as named steaks.