The extremely versatile chuck is derived from the neck area of the animal accounting for around 5.7% of the carcase.
Made up of multiple muscles, it is a well used area so contains a great deal of connective tissue. Popular for its balance of meat and fat, the chuck offers ribs, roasts and steaks and suits a range of cooking methods.
Slow braise, slow cook, sous vide - some sub primaled muscles suit roasting and grilling
Whole Chuck
Chuck Steak
Chuck Neck
Chuck Roll
Chuck Eye Log
Delmonico Steak
Chuck Ribs
Chuck Rib Meat
Denver Steak
