Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast.WikipediaChuck Roast
The bone-in chuck steak or roast is one of the more economical cuts of beef.
- Chuck eye (boneless cuts from the center of the roll, sold as mock tender steak or chuck tender steak)
- Chuck fillet (sold as chuck eye steak and chuck tender steak)
- Cross-rib roast (sold as cross-rib pot roast, English roast, or "the bread and butter cut")
- Top blade steak or chicken steak, under-blade steak (otherwise known as the "Denver cut")
- Shoulder steak and shoulder roast
- Arm steak and arm roast
Some stores will sell cross-rib pot roast under the generic name pot roast. The difference between a pot roast and a cross-rib pot roast is the vertical line of fat separating the two types of chuck meat; the cross-rib pot roast contains the line of fat. This is what creates richness of flavor in the roast.