Meat
Chuck
Buffalo chuck is the shoulder of water buffalo—blade, clod, and neck-adjacent muscles built for draught work, so collagen is plentiful. The meat browns to a deep mahogany and tastes robustly savoury with a slight sweetness; it is a natural choice for stews, pot roasts, and grind rather than quick steaks. Cube and brown thoroughly before adding liquid; cook until fibres separate easily. Ground chuck makes dense, flavourful burgers and kofta when fat is balanced. Bone-in chuck pieces enrich curry gravies as the marrow and collagen melt into the sauce.
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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 11.5 g
- Saturated Fat 5.08 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.94 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 72.5 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.3 g
- Water 58.9 g
- Energy 190 kcal
- Water 58.9 g
- Protein 23.3 g
- Fat 11.5 g
- Saturated Fat 5.08 g
- Monounsaturated Fat 4.94 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.02 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 384 mg
- Major Minerals 382 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.02 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.4 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Chuck of Buffalo: composition reflects this culinary part relative to the whole ingredient.
History
Shoulder cuts of buffalo went into long-simmered village curries and wedding feasts.
Italian butchers sold buffalo chuck for brasato and minced preparations.
Export chillers labelled buffalo chuck as a value braising primal for food service.