Chuck

In the American system of primal beef cuts, chuck refers to the sub-primal cut from the front section of the cow's shoulder. It's one of the eight main divisions of the cow's body from which beef is cut, and it includes the neck, shoulder blade, and upper arm. Chuck is often used for roasts because it has a good amount of collagen, which can break down during slow cooking and provide a rich flavor and tender texture. Chuck roasts, also known as pot roasts, are popular for slow-cooking methods like braising. Chuck is also often ground for use in burgers or meat sauces due to its balance of meat and fat. Specific cuts from the chuck primal cut include the chuck roast, chuck eye roast, and shoulder steak, among others. The quality and texture of these cuts can vary depending on the specific part of the chuck they come from.