Beef Chuck

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs. Often considered to be tough and chewy, meat from the Beef Chuck is typically stewed, slow cooked or braised to make it more tender, moist and flavorful.

USDA Nutrition Facts


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