Meat Cuts ID & Cooking Recommendations - Chuck

Chuck Blade Roast


Chuck Blade Roast
(Click on image to enlarge)

This large roast contains many small muscles and is easily identified by the blade bone located in the upper center of this cut. Note also that rib bones and a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this large roast before it is packaged and put in the meat counter at the local supermarket.

Cooking Recommendations: Braise, or Roast


Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimmed to 1/4 inch
254 17.00 20.10 2.00 8.11 72
Braised
trimmed to 1/4 inch
345 26.60 25.70 3.10 10.23 104
Braised
trimmed to 1/4 inch
334 27.20 24.10 3.20 9.59 104

Chuck Blade Steak


Chuck Blade Steak
(Click on image to enlarge)

The Beef Chuck Blade Steak is similar to the beef chuck blade roast. It is usually cut less than one inch thick. The blade bone shown in this slide has the typical shape of the "sevenbone", a term frequently used in the meat trade.

Cooking Recommendations: Braise, Grill, or Broil

Chuck Arm Steak


Chuck Arm Steak
(Click on image to enlarge)

The Chuck Arm Steak is similar to the Chuck Arm Roast, thickness is the only difference. Note the round bone surrounded by many small muscles. This steak will usually not have any rib bones showing.

Cooking Recommendations: Braise

Chuck Arm Roast


Chuck Arm Roast
(Click on image to enlarge)

The Beef Chuck Arm Roast is identified by its thickness as a roast, the large round bone in the center of the cut and the many small muscles of which it is made. This roast may or may not have a cross cut rib bones showing but if present would be at the bottom of the picture.

Cooking Recommendations: Braise, Grill, Panbroil, Panfry, or Broil

Nutritional Information

  Calories
kcal
Protein
g
Fat
g
Iron
mg
Saturated
Fat g
Cholesterol
mg
Raw
trimmed to 1/4 inch
245 18.50 18.40 2.10 7.44 68
Braised
trimmed to 1/4 inch
332 27.40 23.80 3.10 9.38 99
Braised
trimmed to 1/4 inch
280 29.70 17.00 3.40 6.62 100


 

Cross Rib Pot Roast


Cross Rib Pot Roast
(Click on image to enlarge)

This square cut roast comes from the lower corner of the beef chuck. In addition to its square shape this cut is identified by portions of two or three ribs on the underneath side. Note also, the large amount of seam fat located between the muscles.

 

Cooking Recommendations: Braise, or Roast


Cooking Terms

  • Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. A small amount of water is added and then the meat is cooked until tender at a low temperature.
  • Cooking in Liquid — Cooking in liquid is often used to prepare less tender cuts of meat. The meat is covered in liquid, (usually water) and is simmered until tender. The process may require several hours because of the lower temperatures.
  • Broil — Broiling is done in an oven or outdoor grill. The meat is cooked until it is browned on one side, then broiled on the other side until it reaches the desired doneness.
  • Panbroil — Panbroiling is similar to oven broiling, however it is faster and more convenient. A nonstick pan is used to cook the meat until brown on both sides with occasional turning. There is no need to add water or cover the meat.
  • Panfry — Panfrying only differs from panbroiling in that a small amount of fat is added first. Panfrying is used on ground, or thin slices of meat.
  • Roast — Roasting is recommended on large cuts of meat such as Rib Eye Roast. The meat is placed on a rack or in roasting pan and cooked until the desired level of doneness. Roasting temperature is usually set at 350-425° F.
  • Stirfrying — Stir-frying is similar to pan-frying with the exception that the meat is constantly stirred. It is done with high heat, using small or thin pieces of meat.