Chuck Primal

The chuck primal is a large portion of the beef that comes from the shoulder of the animal. Butchers break it down into smaller parts, called subprimals, which are then further cut into steaks and roasts. This process requires a highly skilled butcher, as the chuck primal yields one of the highest numbers of different cuts.

Overall, the chuck primal yields a variety of inexpensive yet tough cuts of beef known for their strong, beefy flavor. Unfortunately, most cuts are pretty tough, so they require proper cooking methods, typically low and slow, to become tender and flavorful. Still, there are some hidden gems, such as chuck eye steak, denver steak, and flat iron steak. These are tender, well-marbled, and flavorful, and they’re perfect for cooking quickly over high heat, just like regular steaks.