A bundle of working muscles running from the shoulder into the neck. The grain is coarse and it carries a lot of connective tissue, but simmer it long enough and that tissue melts into gelatin and gives you the deepest broth on the animal. It is also the standard cut for thin-sliced barbecue.
Profile
Tenderness42
Marbling58
Umami74
Price38
Pairs with
Braising88
Soups & stews80
Grilling55
Recommended cooking
68°C+Cook it through
Too much connective tissue to serve pink — this cut rewards time, not precision. Sliced thin it grills; cubed it stews.
How to pick it
Look for even red muscle with minimal white sheets of membrane running through it. Heavily seamed pieces are better bought for stew.
Grading & naming
Often sold as chuck roll; USDA grade follows the carcass, not this primal alone.
Nutrition · Per 100 g raw edible portion
250kcalCalories
18.7gProtein
19.2gFat
7.6gSaturated fat
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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.