The chuck is a beef cut taken from the front section of the animal, specifically from the area between the neck and the beginning of the loin. It is a versatile cut with firmer fibers and a moderate fat content, which adds to its bold flavor. Since it comes from a heavily worked muscle, the texture is less tender but, when prepared correctly, it yields incredibly flavorful and juicy dishes.

This cut is widely used in traditional recipes like stews, braises, and pot roasts, as slow cooking helps tenderize the fibers and enhances its taste. It can also be ground for burgers or grilled as steaks, provided it is properly marinated or seasoned. Its combination of rich flavor and affordability makes chuck a popular choice for everyday cooking.