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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

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