Chuck

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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.

USDA Nutrition Facts

Serving Size1 oz
Calories203
Protein19g
Total Fat13g
Total Carbohydrates0g
Dietary Fiber0g
Potassium319mg
Sodium77mg
Cholesterol65mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories238
Protein31g
Total Fat11g
Total Carbohydrates0g
Dietary Fiber0g
Potassium263mg
Sodium71mg
Cholesterol106mg
Serving Size1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)
Calories265
Protein31g
Total Fat14g
Total Carbohydrates0g
Dietary Fiber0g
Potassium263mg
Sodium71mg
Cholesterol106mg

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