Chuck Primal
What is the Chuck Primal? - Best Online Steaks
The Chuck Primal is a sizable section of meat that originates from the upper joint of the arm, just below the neck. It produces affordable, rich flavored cuts, such as roasts that are ideal for cooking low and slow, as well as grill-worthy cuts, such as the Top Blade Steak and the Flat Iron Steak, which are more succulent. It is also home to the short ribs.
The Steaks and Roasts from the Chuck Primal
- Blade Roast - The Blade Roast, also known as Blade Chuck Roast, Beef Pot Roast, Chuck Pot Roast, Blade Chuck Pot Roast Bone In, Chuck Roast 1st Cut, Chuck 7-Bone Pot Roast, Chuck Arm Pot Roast, Chuck Roast Blade Cut, Shoulder Pot Roast, and Chuck Blade Pot Roast, is an economical cut that is located in the horizontal bone segment of the blade that comes from the 4th and 5th rib. It provides an intense beef flavor that is ideal for braising and slow cooking for tender, juicy meat that can be used to make shredded beef, pot roast, and more.
- Under Blade Pot Roast - The Under Blade Pot Roast, also referred to as the Chuck Flat and the Under Blade, is one of the most marbleized, tender cuts. It is located in the horizontal muscle of the Chuck Roll, which is located below the Chuck Eye Roll and is often portioned into Denver Steaks, which are just perfect for grilling or stir-frying over high heat for tender steaks, and Denver Roasts, which are just perfect for baking and roasting to juicy perfection.
- Chuck Eye Roast
- The Chuck Eye Roast originates from the Chuck Eye Roll, also known as the Mock Ribeye and Chuck Eye, which is known to produce rich, beefy cuts with profound tenderness. The Chuck Eye Roll is portioned from the top segment of the Chuck Roll and is often cut into various succulent steaks and roasts, including the Chuck Eye Roast, which is a good value meat that is best roasted to accentuate its natural tenderness and flavor. The Chuck Eye roll can also be portioned into boneless ribs.
- Short Ribs - Short Ribs, also known as Chuck Short Ribs, Beef Ribs, and Braising Ribs, are renowned for their velvety, meaty flavor and juicy, tenderness when cooked slow, which makes them a popular choice among crowds. Short ribs can be boneless, bone-in, or both, such as Flanken Style Ribs, which are 1/2" thick cuts that contain some bones with lots of meat around them and are often used to make Korean Barbecue-style ribs.
- Mock Tender Steak - Mock Tender Steak, also called Chuck Tender Steak, Chuck Filet Steak, and Fish Steak, is a lean cut that is similar to Tenderloin Steak; however, it is not as succulent. Therefore, it typically benefits from being cooked slow, such as braised or roasted, or marinated to tenderize it before grilling.
- Arm Pot Roast - The Arm Pot Roast originates from the Shoulder Clod Arm Roast, which is also known as Chuck Arm Pot Roast, Chuck Pot Roast, Chuck 7-Bone Pot Roast, Clod Roast, Chuck Blade Pot Roast, Cross Rib Roast, Shoulder Pot Roast, Shoulder Roast, Cross Rib Roast, Boneless English Roast, and Book Roast. The Shoulder Clod Arm Roast is the most prominent section of the Shoulder Clod, and it produces various affordable cuts of meat, including Ranch Steak, Arm Chuck Steak, and Chuck Arm roast, which is most flavorful when cooked slow. When preparing the steaks, it is best to remove the connective tissue and then cut across the grain for maximum tenderness.
- Shoulder Top Blade Steak - The Shoulder Top Blade Steak, also known as the Chuck Top Blade Steak, Boneless Top Chuck Steak, Butter Steak, Book Steak, Flat Iron, Flat Iron Roast, Lifter Steak, Petite Steak, Top Blade Steak, and Top Blade, is the next most tender muscle in the animal, which provides generously marbled meats, such as Top Blade and Flat Iron Steaks, in addition to great flavor, which makes them just perfect for grilling. However, they often benefit from removing the internal connective tissue, first, to maintain tenderness.
- Shoulder Petite Tender
- The Shoulder Petite Tender, also known as Shoulder Tender Medallions, Butcher's Steak, Petite Tender Medallions, Chuck Shoulder Tender, Shoulder Petite Tender Roast Boneless, Shoulder Tender, and Shoulder Tender Medallions, is the petite muscle of the Shoulder Clod, and it is tender when cut into segments or left whole. It is shaped like a smaller tenderloin but more affordable, and it is best served broiled or grilled.
For more information or ideas on preparing Chuck Primal cuts, please visit our website or contact one of our helpful meat purveyors.