What it is
From the shoulder, the chuck is the hardest-working section of the animal and the most heavily marbled of the tough cuts. That combination — lots of connective tissue and lots of intramuscular fat — is exactly what makes it the best pot roast on the animal.
Chuck also makes exceptional ground beef and, cut into steaks, yields the chuck eye — sometimes called the poor man’s ribeye because it comes from the same muscle group as the ribeye, one rib forward.
How to cook it
Brown it hard, braise it low with aromatics and enough liquid to come halfway up, and give it three to four hours at 300–325°F. The collagen converts to gelatin and the meat goes from stubborn to falling apart.
Pull it at
200–205°F See the full doneness chart for every level.
What to look for
Look for good marbling and visible connective tissue — both are assets here. A leaner chuck will braise drier.
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