Beef Chuck Steaks

Chuck steaks come from the chuck or shoulder section of the beef carcass. There are 35 different muscles in the chuck section – some are more tender than others. Chuck steaks have great flavor when grilled; some need a tenderizing marinade. Look for these cuts at the beef case:

Tender Beef Chuck Steaks

• Beef Chuck Eye Steak
   
• Beef Top Blade Steak – sometimes called “flat iron” steak 
   
• Beef Shoulder Petite Tender Steak – sometimes called “petite tender” or “shoulder tender” steak
  
  See our Grilling Tips for the Petite Tender 

Beef Chuck Steaks Needing a Tenderizing Marinade (has a food acid like lemon juice, vinegar, etc. in the liquid)

• Beef Shoulder Steak – sometimes called “charcoal” steak 
   
• Beef Arm Steak
   
• Beef Blade Steak
   
• Beef Shoulder Center Steak – sometimes called “ranch” steak

New Beef Value Cuts – the beef industry has created three new steaks from the chuck. These steaks are “new” in the sense they have lived their life as a pot-roast. To learn about the beef shoulder tender, flat iron and ranch steak, click here.
 

Beef Chuck Value Cuts Recipes

• Beef Shoulder Tender Petite Roast – Oven-Roasted Spicy Beef Petite Roast
   
• Beef Shoulder Tender Medallions – Easy Steak Diane
   
• Beef Shoulder Top Blade (Flat Iron) Steak - Beef Steak Al Forno
   
• Beef Shoulder Top Blade (Flat Iron) Steak - Beef Steak Gyros
   
• Beef Shoulder Center Steak – Gorgonzola-Topped Beef Steaks
   
• Beef Shoulder Center Steak –Greek-Style Beef Steak Salad