Chuck Primal

This large primal comes from the shoulder area and yields cuts known for their rich, beefy flavor. Features roasts ideal for slow-cooking as well as more tender, grill-ready cuts such as the Flat Iron Steak.

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Recipes From This Cut

Related Cuts

Chuck Tender Steak

Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling. Learn more about this beef cut here.

Chuck Tender Roast

Lean roast that requires slow-cooking to tenderize. Learn more about this beef cut here.

Chuck Eye Roll

Separated from the Under Blade section of the Chuck Roll. Learn more here.

Under Blade

Separated from the Chuck Eye Roll section of the Chuck Roll and cut into the Denver Roast or Denver Steaks. Very tender with generous marbling. Learn more here.

Shoulder Clod Arm Roast

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Learn more here.

Shoulder Petite Tender

Juicy and tender, it is shaped like the Tenderloin but is smaller and more affordable. Perfect to grill or broil. Learn more about this beef cut here.

Top Blade

Home of the second most tender muscle and cut into Top Blade and Flat Iron Steaks. Learn more about this beef cut here.

7-Bone Chuck Steak

Identified by the 7-shaped bone it contains. Slow-cook to bring out its full, savory flavor. Learn more about this beef cut here.

Blade Chuck Steak

A relatively inexpensive cut with loads of beef flavor. Marinate before grilling. Learn more about this beef cut here.

7-Bone Chuck Roast

Identified by the 7-shaped bone it contains. Slow-cook to bring out its full, savory flavor. Learn more about this beef cut here.

Blade Chuck Roast

A relatively inexpensive cut with loads of beef flavor. Moist and tender when slow-cooked. Learn more about this beef cut here.

Cross Rib Chuck Roast

A savory cut for roasting or slow-cooking to achieve a tender finish. Learn more about this beef cut here.

Chuck Neck Roast

Rich in flavor and tender after slow-cooking. Learn more about this beef cut here.

Chuck Short Ribs

A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked. Learn more about this beef cut here.

Pectoral Meat

Section of the pectoral muscle that remains in the Square-Cut Chuck primal after removal of the Brisket. Learn more here.

Chuck Flap/Edge Roast

Richly flavored and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain. Learn more here.

Square-Cut Chuck

This cut is composed of various muscles which are commonly broken down into the Shoulder Clod, Chuck Tender and Chuck Roll. Learn more here.