Meat
Chuck
Bison chuck is the shoulder primal—blade, clod, and neck-end muscles worked hard in life, so they hold collagen that only softens with moist heat or fine grind. The flavour is robust and slightly sweeter than beef chuck, with less marbling to keep cubes juicy in a dry pot roast; brown thoroughly, then add stock or braising liquid early. Use for stews, chilli, pot roasts, and mince. Low-and-slow braises reward patience; pressure cookers shorten the clock without losing depth. Slice or shred across the grain once the probe slides easily. Ground chuck from this primal makes excellent burgers when a little fat is blended back in.
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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 12.3 g
- Saturated Fat 4.83 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.87 g
- Polyunsaturated Fat 1.06 g
- Cholesterol 73.3 mg
- Sodium 58.4 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 61.5 g
- Energy 188 kcal
- Water 61.5 g
- Protein 22.1 g
- Fat 12.3 g
- Saturated Fat 4.83 g
- Monounsaturated Fat 4.87 g
- Polyunsaturated Fat 1.06 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.59 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 350 mg
- Major Minerals 348 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.59 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Chuck of Bison: 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
Shoulder meat from bison went into long-simmered stews over open fires on the plains.
Ranch cooks treated chuck as the thrifty working cut for pot roasts and hash.
Farm-to-table kitchens marketed bison chuck stew as a lean, flavour-forward braise.