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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