Primal Chuck Cuts

Understanding Beef Cuts: Exploring the Chuck Section

To truly appreciate the cuts of beef you’re purchasing or enjoy, it's essential to understand the primal cuts. We’re now focusing on cuts that are more commonly found in grocery stores or at your local butcher shop. While some of these cuts may look familiar, subtle differences in how the butcher separates the meat from the carcass can create entirely different cuts. Let’s dive in.

The chuck cuts include parts of the neck, shoulder blade, and the two front legs of the cattle, collectively known as the “Forequarter.” This forequarter is divided into four sections, with the chuck being one of them.

The chuck is located close to the horns, making it naturally tough. It requires slow cooking methods like stews, pot roasts, or braising to unlock its full flavor and tenderness.

The chuck primal is prized for its rich meat and marbling, which enhance flavor and help tenderize the surrounding meat. Although chuck cuts are flavorful, some think they are not as tender as the middle steak primal, making them ideal for slow-cooked dishes. Although, with the intense Wagyu marbling these cuts will fall apart when slow cooked and will melt in your mouth when eating. Additionally, the chuck primal is the most common source of ground beef due to its excellent balance of meat and fat. Typically, over half of the chuck is processed into ground beef. 

The Premium Dakota Wagyu chuck cuts have delicious American Wagyu flavor. Our most affordable steak- similar taste profile to a ribeye, but the chuck eye steak is more reasonably priced. It has tons of marbling for a melt in your mouth steak eating experience.  

Basic Cuts from the Primal Chuck Section

Common cuts from the primal chuck area that I see in the shop are: 

Chuck Roast, chuck arm roast, short ribs, ground beef. 

Prized for its versatility and abundant marbling, chuck roasts are juicy, flavorful, do-it-all beef cut to enhance your favorite recipes. 

Premium Dakota Beef Cuts from the Chuck Section

Arm Roast, Ring Bologna, Chuck steak (Denver steak, Chuck Eye Steak, shoulder steak, Ranch steak, top blade steak, 7-bone steak) Stew Meat, Kabob Meat, Flat Iron Steak, Ground beef

Special order cuts

Chuck roast, Blade chuck steak, Chuck center, Blade roast, 7 Bone Chuck Roast, Country Style ribs, Plate Ribs, Short ribs, Texas Style Ribs, Korean Style ribs, Cross rib chuck roast, shoulder roast, Petite tender roast, Petite tender Medallions, 

A better understanding of chuck steaks. 

Since the Chuck roast is so large, the steaks cut from it can vary in their texture and flavor depending on the amount of connective tissue and bone included. Make sure you’re checking the specific type of steak before picking it up since each cut responds best to a different cooking method.

• Shoulder Steak: Cut from the far shoulder end of the roast, this is one of the tougher steaks. You’ll want to marinate it and use a slow cooking method.
• Shoulder Top Blade: Often known as just a Top Blade steak, it’s highly marbled and very tender. You may also find it labeled as a Top Iron steak.
• Shoulder Center: Better known as a Ranch steak, this thick and meaty cut is lean and needs a little extra fat added during the cooking process. It’s a healthy choice.
• Chuck Eye Steak: Sliced from the edge of the Chuck roast that borders the ribeye area, it’s the most flavorful and usually the most tender of the Chuck steaks. It rarely needs marinade or much more than basic seasoning when grilled.
• Chuck Steak: This common option isn’t quite as tender as the Chuck Eye cut. Marinade it and consider a slower cooking method that relies on a flavorful liquid to tenderize the meat.
• Shoulder Petite Tender: Despite the name, this is the toughest of the Chuck steaks. Yet it’s very flavorful and worth slicing up or tenderizing so you can enjoy the pure beef taste.

However, with the unbelievable marbling and cartilage in place this results in a more flavorful steak in the end. Either way, beef Chuck steak is an affordable cut with lots of flavor. Cooking it carefully keeps it tender while stretching your food dollar. Whether you like roasts or steaks this a section of beef not to pass up.