Beef chuck
A well-exercised, well-marbled cut from the shoulder — tough if cooked quickly, but turns fall-apart tender with low, slow, moist heat. The standard cut for pot roast and beef stew.
Used for
- pot roast
- stew
- braising
- ground beef blends
In the kitchen
- braise low and slow
- sear before braising
- cut into stew-sized cubes
Picking it at the store
- Look for good marbling (white fat streaks throughout) — that fat is what melts into tenderness during a long braise
- Often labeled 'chuck roast' whole or pre-cut as 'stew meat' — either works, stew meat just saves you a knife step
Related terms
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