Anatomy · Beef · Neck, shoulder, and upper foreleg — front quarter of the animal
Chuck
Anatomy
The chuck covers the neck and shoulder, yielding heavily worked, collagen-rich muscles ideal for slow braising or grinding; it produces value cuts like flat iron and Denver steak.
Culinary character
The hardest-working shoulder muscles, so the chuck trades tenderness for deep, beefy flavour and abundant collagen. It is the home of slow braises, pot roasts and the better grinds — but also hides a few surprisingly tender bargains like the flat iron and chuck eye.
Key muscles
Longissimus dorsi (extension)InfraspinatusSupraspinatusSerratus ventralisTriceps brachiiComplexusTeres major
Cuts from this part
18 cuts
