Chuck steak - wikipedia Chuck steak This article may require cleanup to meet Wikipedia 's quality standards. No cleanup reason has been specified. Please help improve this article if you can. ( November 2010 ) Chuck steak Different U.S. cuts of beef Type cut of beef Chuck steak is a cut of beef and is part of the sub primal cut known as the chuck. The typical chuck steak is a rectangular cut, about 1 '' thick and containing parts of the shoulder bones, and is often known as a `` 7 - bone steak, '' as the shape of the shoulder bone in cross section resembles the numeral ' 7 '. This cut is usually grilled or broiled ; a thicker version is sold as a `` 7 - bone roast '' or `` chuck roast '' and is usually cooked with liquid as a pot roast. The bone - in chuck steak or roast is one of the more economical cuts of beef. In the United Kingdom, this part is commonly referred to as `` braising steak ''. It is particularly popular for use as ground beef, due to its richness of flavor and balance of meat and fat. Contents 1 Variations 2 Common uses 3 Classification 4 See also 5 Notes 6 Sources 7 External links Variations Other boneless chuck cuts include the chuck eye ( boneless cuts from the center of the roll, sold as mock tender steak or chuck tender steak ), chuck fillet ( sold as chuck eye steak and chuck tender steak, ) cross-rib roast ( sold as cross-rib pot roast, English roast, or `` the bread and butter cut '' ), top blade steak or chicken steak, under blade steak, shoulder steak and shoulder roast, and arm steak and arm roast. The average meat market cuts thick and thin chuck steaks ( often sold as chuck steak or chuck steak family pack ) from the neck and shoulder, but some markets also cut it from the center of the cross-rib portion. Short ribs are cut from the lip of the roll. Some meat markets will sell cross-rib pot roast under the generic name `` pot roast. '' The difference between a pot roast and a cross-rib pot roast is the vertical line of fat separating the two types of chuck meat ; the cross-rib pot roast contains the line of fat. This is what creates richness of flavor in the roast. Common uses The chuck contains a lot of connective tissue, including collagen, which partially melts during cooking. Meat from the chuck is usually used for stewing, slow cooking, braising, or pot roasting. The top blade part of the chuck is preferred for grilling because it is the second most tender steak once the gristle is removed. The fifth rib taken from the chuck can also be used as an alternative to the prime rib roast, which is usually from bones 6 - 12. They are similar in terms of the proportion of meat and bone, although the fifth rib exceeds the prime rib in the amount of lean meat. The cross cut or cross rib, which is the last part of the chuck located between the brisket point and the short rib - can also be used as an alternative to the blade when cooking steaks. The chuck part cut from the shoulder clod is also used in place of sirloin since it has a very beefy taste. Classification In the United States, chuck has the meat - cutting classification NAMP 113. See also Food portal List of steak dishes Notes Jump up ^ Milsom, Jennie ; Laurie, Jane ( 2010 ), The connoisseur 's guide to meat, New Holland, ISBN 978 - 1 - 74257 - 053 - 2 page 69 - gives variant names as : Boneless chuck roll, scotch tender, boneless chuck fillet, mock tender steak, boneless chuck steak, chuck tender steak and chingolo ( Spanish ) Jump up ^ Gisslen, Wayne ( 2011 ). Professional Cooking. Hoboken, NJ : John Wiley & Sons. p. 285. ISBN 9780470197523. Jump up ^ Fraser, Wilber ( 1897 ). Experiments with Corn, 1896 : Results of an Attempt to Grow Cattle Without Coarse Feed, Issue 46, Part 160. Urbana : University of Illinois Agricultural Experiment Station. p. 167. Jump up ^ Jordan, Harry ( 2004 ). Meat Harry : A Meat Lover 's Guide to Buying and Preparing Beef, Pork, and Poultry. Renfrew, ON : General Store Publishing House. p. 47. ISBN 1894263774. Jump up ^ Aidells, Bruce ( 2012 ). The Great Meat Cookbook : Everything You Need to Know to Buy and Cook Today 's Meat. New York : Houghton Mifflin Harcourt. p. 50. ISBN 9780547241418. Sources Green, Aliza ( 2005 ). Field Guide to Meat. Philadelphia, PA : Quirk Books. ISBN 1 - 59474 - 017 - 8. External links Nutrition Facts for Chuck Steak Cuts of beef Upper Chuck Rib Rib eye Short loin Sirloin Filet mignon Tenderloin Top sirloin Bottom sirloin Round Lower Brisket Plate Flank Shank Beef and veal Production Argentine beef Beef cattle Cow - calf operation Feeder cattle Kobe beef Organic beef Products Cuts Blade steak Brisket Chateaubriand steak Chuck steak Fajita Filet mignon Flank steak Flap steak Hanger steak Plate Ranch steak Restructured steak Rib eye Rib steak Round Rump Short loin Short ribs Shoulder tender Sirloin Top sirloin Skirt steak Spare ribs Standing rib roast Strip Shank T - bone Tenderloin Tri-tip Trotters Tail Processed Jerky Aged Bresaola Cabeza Corned beef Frankfurter Rindswurst Ground Montreal smoked Pastrami Meat extract Offal Brain Heart Tongue Tendon Tripas Tripe Testicles Dishes Beefsteak List of steak dishes Blanquette de veau Beef Wellington Beef bourguignon Beef bun Beef Manhattan Beef noodle soup Beef on weck Beef Stroganoff Boiled beef Bulgogi Cachopo Calf 's liver and bacon Cheesesteak Chicken fried steak Cordon bleu Dendeng Feu French dip Ginger beef Galbi Gored gored Gyūdon Hamburg steak Hortobágyi palacsinta Iga penyet Italian beef Jellied veal Karađorđeva šnicla Kitfo London broil Mongolian beef Neobiani Ossobuco Pot roast Pozharsky cutlet P'tcha Ragout fin Rawon Rendang Roast beef Roast beef sandwich Salisbury steak Saltimbocca Sha cha beef Shooter 's sandwich Steak and kidney pudding Steak Diane Steak and eggs Steak and oyster pie Steak au poivre Tartare Tafelspitz Tongseng Veal Milanese Veal Orloff Veal Oscar Vitello tonnato Wallenbergare Related meats American bison Beefalo Water buffalo Żubroń Other Bovine spongiform encephalopathy Beef hormone controversy Beef ring Carcass grade Darkcutter Meat on the bone Ractopamine - Beef USA beef imports Japan Taiwan South Korea ( 2008 US beef protest in South Korea ) Beef portal Retrieved from `` https://en.wikipedia.org/w/index.php?title=Chuck_steak&oldid=865841079 '' Categories : Cuts of beef Hidden categories : Articles needing cleanup from November 2010 All pages needing cleanup Cleanup tagged articles without a reason field from November 2010 Wikipedia pages needing cleanup from November 2010 Talk Contents About Wikipedia Català Français Bahasa Indonesia Svenska 粵語 Edit links This page was last edited on 26 October 2018, at 14 : 39 ( UTC ). 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Question: where does chuck come from on a cow
Answer: neck