Beef · Chuck
Chuck Steak
A budget-friendly steak sliced from the chuck. Beefy and marbled, best braised or marinated and cooked with care.
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| Animal | Beef |
|---|---|
| Section | Chuck |
| Bone | Varies |
| Tenderness | Medium |
| Also called | blade steak, chuck blade steak |
Best ways to cook it
- Braise
- Slow cook
- Grill
About this cut
What it is and how to use it
Chuck steaks are slices from the shoulder, usually cut about an inch thick. They have deep beef flavor and good marbling but also seams of connective tissue, so they are chewier than loin or rib steaks. Some are sold bone-in, some boneless. They shine when braised, and some cooks marinate them and grill or pan-sear them quickly, then slice thinly across the grain.
Cook’s tipFor grilling, marinate for several hours, cook to at least 145°F, rest three minutes, and slice thin across the grain. Otherwise braise it until fork-tender.
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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