Chuck steak is a general term for steaks cut from the chuck area.
While less tender than some other beef steaks, they do contain a portion of the more tender rib eye that extends into the chuck area (especially if they are labelled “chuck eye.”) To keep them tender, they should be cooked on the rare-side. Cooking to grey will almost certainly guarantee a chewy meal.
The American food writer James Beard wrote:
“Chuck steak: This cut is less tender…. and is used for broiling, pan-broiling, or sautéing only when it comes from top-grade meat. A cheaper grade can be broiled, however, if tenderized.” Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 262.
Chuck steaks generally range from 2 to 4 cm thick (¾ to 1 ½ inches).
Allow 300 to 350 g (10 to 12 oz ) of chuck steak per person if it is a bone-in cut.
Chuck steaks can also be cubed, marinated and used as kebob meat.
- Arm Steak
- Chuck 7-Bone Steak
- Chuck Eye Steak
- Chuck Eye Steak Boneless
- Shoulder Steak
- Top Blade Steak
- Under Blade Steak
|↑1||Beard, James. American Cookery. Boston, MA: Little, Brown and Company. 1972. Page 262.|