Chuck steak
From Wikipedia, the free encyclopedia
Chuck steak is a cut of beef and is part of the primal cut known as the chuck. The typical chuck steak is a rectangular cut, cut about 1" thick, with parts of the shoulder bones, and is known as a "7-bone steak". (This is a reference to the shape of the bone resembling the numeral '7', not the number of bones.) This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef.
Boneless steak cuts from the chuck also include the chuck tender, chuck filet, and boneless cross-rib steak.
In the United States, the chuck has the meat-cutting classification NAMP 113.
[edit] Sources
- Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. ISBN 1931686793.
| Cuts of beef |
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| Upper: Chuck · Rib · Short Loin · Sirloin · Tenderloin · Top sirloin · Round |
| Image:Beef cuts.svg |
