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A primal cut of beef, which extends from the neck to the fifth rib and includes the shoulder blade and the upper arm. It is often divided into two subprimal cuts known as the blade portion and arm half. Although chuck cuts are flavorful, they are not as tender as cuts from the loin or rib primals. They are best when prepared with a moist heat cooking method such as braising.
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USDA Nutrition Facts |
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| Serving Size 1 oz |
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| Calories 205 |
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| Protein 34g |
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| Total Fat 6g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 281mg |
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| Sodium 57mg |
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| Cholesterol 61mg |
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| Serving Size 1 oz |
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| Calories 125 |
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| Protein 22g |
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| Total Fat 3g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 339mg |
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| Sodium 77mg |
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| Cholesterol 35mg |
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| Serving Size 1 oz |
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| Calories 224 |
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| Protein 34g |
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| Total Fat 8g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 275mg |
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| Sodium 56mg |
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| Cholesterol 81mg |
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Chuck term - Related Content |
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| The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked. The chuck eye steak is also known ... |
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| The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5). The ... |
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| The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often ... |
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| Short ribs that have been cut from the beef chuck primal (ribs 1 through 5). They have plenty of meat and have less fat than short ribs from the plate. Short ribs that are cut ... |
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| When braised slowly in this tasty red wine sauce, an ordinary chuck roast becomes a tender, mouth-watering treat. |
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