– 2 lb ground chuck

Ground chuck is a coarsely ground cut of beef derived from the chuck primal, located in the shoulder and upper arm region of the cattle carcass. The chuck is a heavily muscled area with moderate marbling and intramuscular fat content, typically ranging from 15-20% fat by weight in standard ground chuck. When coarsely ground (rather than finely minced), the meat retains irregular particle sizes that contribute to a looser texture and more pronounced beef flavor in finished dishes. Ground chuck is a working-class ingredient valued for its balance of flavor, texture, and economy compared to leaner cuts like ground sirloin or ground round.

The grind size significantly affects cooking performance; coarser grinds hold their shape better during cooking and produce a more rustic mouthfeel, while finer grinds compact more readily and yield denser results.

Ground chuck is the standard ingredient for American hamburgers, meatloaf, meat sauces (ragù), chili, meatballs, and ground beef tacos. Its moderate fat content renders during cooking to create flavor and juiciness without excessive greasing, making it suitable for both stovetop and grilling applications. In Italian cuisine, it forms the base for Bolognese sauce; in Mexican cooking, it is used for taco fillings and picadillo; in American comfort food, it appears in casseroles and Salisbury steak. The coarse grind is particularly valued for burgers, where larger fat deposits create steam pockets that yield a more tender patty than finely ground meat. Ground chuck should be handled minimally when shaping to prevent compacting, which results in dense, tough results.