The chuck cut comes from the shoulder and neck, and the Flat Iron steak comes from this cut. Because the shoulder is an area in constant movement, the meat is tougher, but it is flavorful. It is a less expensive cut, so a good choice for cost-conscious customers. Marinating is often recommended. Because the shape of the shoulder bone looks like a seven, chuck steaks are known as 7-bone steaks. Chuck roasts are somewhat fattier than cuts from other parts of the body.

The right cooking can make cooking chuck meats the tenderest. There is no shortage of tasty chuck beef recipes for grilling, roasting, baking, or sautéing. Perfect for braising and slow cooking on a Sunday afternoon.

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