Beef Chuck Cuts

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BACK Beef Chuck Common Cuts and Other Names

Blade Chuck Steak regular or thincut
Flatiron Steak, Top Chuck Steak,
7-Bone Steak regular and thincut
7-Bone Roast
O-Bone Steak regular and thincut
Chuck Arm Steak, Arm Swiss Steak
O-Bone Roast
Boneless Chuck Roast
Boneless Chuck Steak regular and thincut
Chuck Mock Tender Steak, Chuck Eye Steak
Flanken Ribs
Boneless Clod Roast flat ot tied
Boneless Clod (Family Steak) regular and thincut
Shoulder (clod) Steak, Chuck Shoulder Steak, Cross Rib Steak
Boneless Cubed Steak
Boneless Stewmeat regular and extra lean
Ground Beef regular (30% fat or less)-lean (22% fat or less)-extralean (15% fat or less)

The chuck primal cut extends from the neck to the fifth rib and includes the shoulder blade and upper arm. It is often divided into two main sections, or subprimals, known as the blade portion and the arm half. The blade portion includes the following: Blade roasts and steaks Chuck eye meat Cross cuts such as the 7-bone roast and steak Mock tender Neck The arm half, located below the blade and neck portion, includes the following: Arm roast and steak Cross-rib roast Boneless shoulder roast Short ribs The chuck has plenty of connective tissues that melt when the meat is cooked. This helps to add flavor and also helps to tenderize the meat. Although chuck cuts are flavorful, they are not as tender as the loin and rib cuts. They can become rather tough if not cooked properly. Cuts from the chuck benefit from slow cooking using moist heat methods such as braising.
Subprimal Cut	Retail Cuts	Description
Blade	Chuck Eye Roast	The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5). The chuck eye is also not as tender as the rib-eye meat. Alternate names for the chuck eye roast include: Boneless Chuck Fillet Boneless Chuck Roll Chuck Tender Scotch Tender
	Chuck Eye Steak	The chuck eye steak is cut from the chuck eye roast. The chuck eye steak is also known as: Boneless Chuck Slices Boneless Chuck Fillet Steak
	Top Blade Roast	The top blade is located above the shoulder blade and is known as the top blade roast. Other names for the top blade roast include: Flatiron Roast Top Chuck Roast Blade Roast Chuck Roast First Cut Lifter Roast Triangle Roast
	Top Blade Steak (Flatiron Steak)	The top blade steak is a smaller cut from the top blade roast and is also known as the "Flatiron Steak". It is called the flatiron steak because when the top blade roast is cut horizontally into two pieces, the resulting shapes resemble an old fashioned flatiron. Other names for the flatiron or top blade steak include: Top Boneless Chuck Steak Petite Steak Lifter Steak Book Steak Butler Steak
	Mock Tender Roast	The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade. The name "mock tender" is misleading because the meat isn't very tender and is best when it is braised. Alternate names for the mock tender roast include: Medallion Pot Roast Fish Muscle Fillet Roast
	Mock Tender Steak	The mock tender roast can also be cut into steaks, which are known by various names, including: Fish Steak Chuck Fillet Steak Chuck Tender Steak
	Under Blade Roast	The under blade is directly below the shoulder blade and is sold as the under blade roast. It is also known by the following names: Bottom Chuck Roast California Roast
	Under Blade Steak	The under blade roast can be cut further into under blade steaks.
	7-Bone Roast	The 7-bone roast is a cross cut roast of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7". The 7-bone roast is one of the most popular for pot-roasting. It is also known by the following names: Center Cut Pot Roast Chuck Roast Center Cut
	7-Bone Steak	The 7-bone steak is cut from the 7-bone roast.
	Neck Pot Roast	The meat is obtained from the 7 neck vertebrae. Stew meat is also cut from this area.
Arm	Arm Roast	The main part of the upper arm is the location where the arm roast is obtained. The arm roast is also called: Arm Pot Roast Arm Chuck Roast Round Bone Pot Roast
	Arm Steak (Swiss Steak)	A steak cut from the arm roast is often referred to as a Swiss steak (as is a steak from the bottom round).
	Boneless Shoulder Roast	The boneless shoulder roast is also know as the English roast and is located right behind the arm roast.
	Cross-rib Roast	A cross-rib roast contains the meaty portions on the top of ribs 3 through 5. The cross-rib roast is also known by the following names: Boston Cut English Cut Bread and Butter Cut Shoulder Clod
	Short Ribs	Ribs 1 through 5 are located in the chuck primal. They have plenty of meat and have less fat than short ribs from the plate. Short ribs cut parallel to the bone are known as English style short ribs. They may include a bit of the bone or may be sold boneless. Short ribs that are cut across the rib bones are known as flanken.
Other	Stew Meat	Scraps of various chuck cuts can be used as stew meat.
Other	Ground Chuck (Ground Beef)	Chuck scraps can be ground, which may be labeled as ground chuck or ground beef. (In order to be labeled ground beef, the product must be at least 70% lean.

BEEF CHUCK RECOMMENDED COOKING METHOD: Braise-Pot Roast-Panfry

Beef Burgundy Mushroom

4 pounds beef chuck roast, cut into 1" squares
1 package onion soup mix
2 12 oz cans mushrooms or similar amount fresh sliced.
1/2 cup Burgundy wine
2 12 oz cans cream of mushroom soup

Mix beef, mushroom soup and soup mix in casserole dish.
Cover and cook for 4 hours at 325°F.
Add mushrooms and cook for another 10 minutes.
Pour in the burgundy wine just prior to serving.
Serve over rice.

Caribbean Style Steak


1 1/4 pounds boneless Beef chuck shoulder steak, cut 1-inch
         thick (see Note A)
1/4   cup Jamaican hot steak sauce
2      tablespoons brown sugar
2      tablespoons fresh lime juice
        tablespoon salt, Optional

Combine steak sauce, sugar and lime juice; reserve 2 tablespoons
marinade. Place beef steaks in plastic bag, add remaining
marinade, turning to coat. Close bag securely and marinate in
refrigerator 6 to 8 hours (or overnight, if desired), turning
occasionally.

Remove steaks from marinade and place on grid over
medium coals*. Grill 14 to 20 minutes for rare (140 degrees F)
to medium (160 degrees F), turning once. Brush with reserved
marinade during last 2 minutes of cooking. Season with salt, if
desired. Carve into thin slices.

Note A: Chuck eye steaks may be substituted. If used, marinate
30 minutes or up to 6 hours.

*Test about 4 inches above coals for medium with 4-second hand
count.
SERVES 4
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