Beef chuck is a rich and tender meat cut perfect for barbecue and roasts. Discover what makes this primal beef cut so special, and how to prepare and barbecue cook the perfect chuck roast or steak.
Beef chuck is one of the most popular beef cuts thanks to its rich flavor and tender mouthful. Whether you prefer chuck steaks or smoked chuck roast, the rich connective tissue found in the beef helps provide the ideal ration of meat-to-fat, making it the perfect meat for barbecue.
Find out everything you need to know about this incredible cut of meat, from buying advice to meat preparation, and smoking tips to recipe ideas. Here’s everything you need to know about beef chuck.
What Is Beef Chuck?
Beef chuck is a sizeable beef primal cut from the steer’s shoulder area, usually about an inch thick and usually served boneless (or ‘bone-out’). You might see this sold as chuck steak, chuck roast, or chuck shoulder pot roast.
Bone-in variations include chuck seven-bone pot roast or 7-bone steak. The boned-versions are named on the origin of the cut, as beef chuck comes from the shoulder and the shoulder bone resembles the numeric seven from the side.
While beef chuck may or may not contain shoulder bones, it always contains fat. The fat on a beef chuck comes mostly in the meat’s marbling. The white streaks of fat stand out on the red chunks of protein.
Marbling enhances the flavor profile of any piece of meat. As beef chuck cuts are all marbled, their texture combines smooth red protein and even smoother white fat. The marbling in beef chucks makes it juicy, tender, and flavorsome and ideal for recipes that require fatty beef.
What Part of the Cow Is Chuck?
Beef chuck comes from the ‘chuck’ or the upper and front part of a cow’s body. It sits between the neck and ribs and above the brisket. It’s comprised of meat from the muscles around the shoulders of the cow. Besides muscle and fat, it also has a large number of connective tissues.
Chuck Steak vs. Chuck Roast
Chuck steak and chuck roast are both variations of chuck beef. Both versions can be with or without bones.
A chuck roast is a thicker version of chuck beef. It can be up to 3 inches or more in thickness. It is ideal for making juicy beef roasts and braised meat. You can also barbecue chuck roast in a covered grill. You can further cube or slice it to make stews or cook as steak.
Chuck steaks are one-inch slices of chuck roast. As the name suggests, they are best cooked as steaks. You can cook the steak differently in different recipes: grill it, pan-sear it, or cook it in an oven.
Beef chucks typically command a premium price. Hence, select a piece of chuck beef in the market that best suits the recipe you want to follow. Look out for the following important factors when buying beef chuck.
Fat & Marbling
While the fat content in chuck beef makes it pricey and flavorsome, you will have to remove the surrounding fat before using it for barbecue, which is its most common and best use. Don’t pick up a piece with thick white streaks in it or around it. The thick white pieces may also be connective tissue, meaning that meat is not from one muscle.
Instead, look for a piece with small and thin white streaks to create a marbling effect. The marbling effect occurs differently in different muscles, and a piece of chuck meat with a similar marbling effect all over will indicate that it is cut from a single muscle. A cut from a single muscle is easier to cook and has consistent flavor than a cut made up of various muscles.
It would be best if you never bought a brownish-looking piece of meat. The natural color of fresh beef is purple. As it gets exposed to oxygen, it starts turning red. When a fresh piece of meat is packed, it has purplish-red hues.
A bright red or dark red piece of meat indicates that it has oxidized for a considerable time and isn’t as fresh. The less fresh a piece of meat is, the less juicy it will be and the more difficult it will be to cook it. However, if a piece of beef continues to oxidize, it begins turning reddish-brown and becomes unfit for consumption.
The brown color indicates spoilage of the meat. The color changes due to bacterial growth or mold growth within the meat. If you’re using an old piece of meat, always make a small cut in the center before cooking it to check the color. Even if the meat looks red on the outside, it could be dangerous if it is brown on the inside.
How to Cut Beef Chuck
You can get a whole roll of beef chuck and make different cuts to utilize in different recipes. Since beef chuck comprises two muscles, separating them early will let you easily cut smaller chunks. However, if you want to prepare a beef chuck roast, you can utilize the whole beef chuck or cut a portion of it to get a thick beef chuck roll.
Once you have separated the two muscles, you can cut steaks of your desired thickness from the rib-eye beef chuck. Rib-eye beef chuck steaks are a considerably cheaper replacement for rib-eye steaks. However, you can only get two to three rib-eye beef chuck steaks before the marbling begins to thin out. But this remaining portion is also great for pot roasts. It doesn’t have a lot of fat content inside, making it great to be roasted whole. It also works when grilled or baked.
From the other piece of muscle, you can remove the excess fat on top to reveal the sierra steak. The sierra steak is a thick and large piece of meat perfect for grilling. Since it is such a large piece, it is ideal for barbecue parties and serving crowds. You can remove the sierra steak from the Denver steak below it by gently pulling the sierra steak with your hand.
You can also cook a sierra steak on a pan to get shredded beef. After removing the sierra steak, take out further excess fat to reveal the Denver steaks. Cut the Denver steak portion from the lean meat portion on the other side. Make one-inch cuts in the Denver steak portion to get steaks. You can also make cubes of either sierra, Denver, or even rib-eye chuck steaks if you want to utilize them for stews.
The lean meat can also be cut into smaller cubes to be turned into lean stew. You can also cut it into thin strips or mince it to utilize in several recipes. You can also save the fat scrapes from grinding and mixing them with minced beef for juicy burger patties.
It is essential to always cut meat against the grain to maintain its shape, texture, and flavor. If you’re cooking a whole piece of meat, let it cool down before cutting it against the grain and serving.
Beef Chuck Substitutes
Since beef chuck is known for its fat marbling, you can look for any other piece of meat with similar lean marbling to substitute for beef chuck. For roast recipes, rump roast is a preferred and commonly used substitute.
However, it is known to be more tender than chuck roast. To compensate for this tenderness, you can cook it at a slightly lower temperature than you would cook chuck roast.
You can use bottom sirloin cut or fatty brisket for stews if you cannot find beef chuck. Both the cuts are similar to beef chuck in marbling and provide enough fat for a juicy stew.
How to Smoke Beef Chuck
In general, one pound of beef chuck needs 1 ½ hours’ smoking at 225°F (107°C). Hence, a piece of a two-pound chuck roast would require up to 3 hours, and a four-pound chuck roast cut would require 7 hours. If time is not an issue, we suggest increasing the smoking time for another hour while slightly reducing the temperature.
Slow smoking results in better flavor and texture than smoking is done in a hurry. Smoking in a hurry can result in the hardening of the fat streaks, which will result in a chewy and tough roast.
Preheat the smoke to 225°F before adding the meat to it. Cover the lid and reduce the temperature of the smoker to 160°F. Check the internal temperature of the chuck roast every hour. It should stay between 162-165°F to result in a juicy and tender smoked beef roast.
Since beef chuck is ideal for grilling, smoking, and roasting, it tastes great with mashed potatoes and steamed or roasted vegetables. You can also add gravy or other sauces to the sides to make the barbecue meal flavorsome.