Beef Chuck

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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 described as chuck roasts, pot roasts and short ribs. Often considered to be tough and chewy, meat from the Beef Chuck is typically stewed, slow cooked or braised to make it more tender, moist and flavorful.

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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