The chuck extends from the point where the rib of beef and chuck are separated to and including the neck. The price quoted for chuck roasts are for the best cut, which is next to the butt end of the rib of beef.
Chuck is the cheapest cuts of beef on the market and best for being stewed, braised or casseroled. The large section of been known in England as ‘Neck, Shoulder and Rib’ as primary cut, this entire primary cut is known as ‘Chuck’ in America, and is divided into three cuts in that country as:
*Neck
*Blade
*Arm and Shoulder
Labels for some chuck cuts will include the portion of the chuck from which they came: for example, the chuck arm pot roast or chuck neck pot roast. All roasts out from the chuck make good pot roasts and can be used more or less interchangeably.
In some markets the chuck is cut into stalk, for which there is considerable demand, as it is cheaper than sirloin, porterhouse, or round.
Chuck steak
