– 2 kg chuck steak

Chuck steak is a cut of beef derived from the chuck primal, which encompasses the shoulder, neck, and upper arm region of the bovine. This heavily used muscle group results in meat characterized by significant intramuscular fat (marbling) and connective tissue, which break down during slow cooking into gelatin, creating rich, flavorful broths and tender textures. Chuck steak typically weighs 2-3 kg per cut and includes both muscle tissue and bone structure. The meat has a deep red color with white fat deposits, and its texture is relatively coarse due to the muscle fibers' constant use.

Chuck steak is the workhorse of slow-cooking preparations, prized for its ability to transform tough, economical cuts into succulent dishes through braising, stewing, and pot-roasting. It is fundamental to European braises such as beef bourguignon and German sauerbraten, as well as American pot roast and slow-cooker preparations. The high collagen content makes it ideal for stock-making and bone broths. Ground chuck is also widely used for hamburgers and ground beef applications due to its balanced fat content. The cut should be trimmed of excess surface fat before cooking and benefits from browning to develop flavor through the Maillard reaction.