Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm, beef chuck produces tough but very flavorful cuts of meat.

Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck, variant names as boneless chuck roll, scotch tender, boneless chuck fillet, mock tender steak, boneless chuck steak, chuck tender steak.

The typical chuck steak is a rectangular cut, about 2.54cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a “7-bone steak,” resembles the numeral ‘7’.

This cut is usually grilled or broiled; a thicker version is sold as a “7-bone roast” or “chuck roast” and is usually cooked with liquid as a pot roast.

The bone-in chuck steak or roast is one of the more economical cuts of beef. This part is commonly referred to as “braising steak”. It is particularly popular for use as ground beef for its richness of flavor and balance of meat and fat.