Info about Steaks
Chuck Steak
Chuck steak is a subprimal cut of beef called the chuck. The common chuck steak is rectangular and about an inch thick. It has part of the shoulder bone and is sometimes referred to as the seven bone steak because of the shape the bone takes. The chuck steak is most commonly grilled or broiled. You can purchase chuck steak in a thicker cut that is known as the seven bone roast or a chuck roast. These roasts are normally cooked with water or broth in a pot so they have become known as a pot roast. These are cheaper cuts of meat. They are often used for ground beef because of their flavor and the balance of fat and lean meat.
There are other cuts of the beef chuck. They are boneless cuts from the center that are called chuck eye steaks and they are labeled chuck tender steak, the chuck fillet, English roast, shoulder steak, arm steak, and top blade steak. Most butcher shops cut thin or thick chuck steaks from the neck and shoulder that are commonly sold in a family pack. The lip of the chuck roll is cut into short ribs.
The chuck roasts are commonly labeled as pot roast in many meat markets. There is a difference in the regular pot roast and a rib pot roast. There is a border of fat between the two cuts of meat and the fat is found on the rib pot roast. This fat gives a lot of flavor to the rib pot roast.
There is connective tissue called collagen in the beef chuck. This collagen melts partially when the meat is cook and it intensifies the flavor dramatically. The meat that comes from the chuck is mainly used for slow cooking, pot roasting, braising, or stewing.
Good chuck steaks have an even marbling of fat and they are firm in texture. It is normal for them to have a little bit of discoloration on the outside if they have not been recently cut, but if there are odd patterns of discoloration you should not use the meat. Also, the meat should not have soft areas. Chuck steak can be refrigerated for a few days or frozen for using later.
If you are going to marinate your chuck steak you will want to be careful not to marinate it for too long. It may seem good to marinate it for a long time but if it sits in the marinade for too long the meat can become too soft. It will be soggy instead of just becoming tender. The type of marinade that you are using will depend on how long you should leave it in the marinade. If your marinade has high acidic content the meat should not be left in it for more than and hour or two. All chuck cuts need to be washed and patted dry before marinating.
If you are looking for an economical and flavorful meat for your recipe chuck may be your best choice. Ground chuck is especially good for hamburgers because it has a lot of flavor.