Chuck meat refers to a cut of beef that comes from the shoulder area of a cow. The chuck is a heavily exercised muscle, which makes the meat flavorful but also tough. As a result, chuck meat is often used for slow-cooking methods like braising, stewing, or roasting, which help to tenderize the meat and bring out its rich flavor.
These cuts can be used in a variety of dishes, from classic pot roasts and stews to hearty burgers and meatloaf. Chuck meat contains several important vitamins and minerals, including iron, zinc, vitamin B12, and vitamin B6. These nutrients are important for maintaining healthy red blood cells, supporting the immune system, and aiding in the metabolism of carbohydrates, protein, and fats.