Description
The Chuck, also known as the 7-bone steak, (in reference to the shape of the bone), is located near the shoulder and neck area of the cow. Types: The chuck cut of beef yields some of the more economical cuts of beef, such as the chuck roast, chuck arm roast, and the flat iron steak. How to Cook: The chuck contains a significant amount of connective tissue, which contains collagen and can be a little tough, but provides great flavor. Chuck cuts of beef are best cooked slowly over time with a crock pot or through braising.
