Beef chuck

Beef chuck is a primal cut of beef derived from the shoulder area of the cow. It is known for its rich flavour and tenderness, especially when slow-cooked. This cut contains a good amount of marbling, which contributes to its succulence.

Beef chuck is a versatile cut used in a variety of dishes. It is commonly ground for beef burgers and mince, or slow-cooked for stews, roasts, and braised dishes. Its flavourful nature makes it ideal for broths and stocks.

Beef chuck is a source of protein, iron, and B vitamins. As a whole food, it is not an additive and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. The UK's Eatwell Guide recommends consuming red meat in moderation as part of a balanced diet. High intakes of red and processed meat have been associated with an increased risk of certain cancers by the World Health Organization's International Agency for Research on Cancer (WHO/IARC), though evidence is mixed and depends on preparation methods.