Top Blade Steak
Look for chuck steak that has a clear, red color. The normal color of beef is purplish-red, but it takes on a cherry-red hue known as the “bloom” when the meat is exposed to oxygen. While the exterior is bright red, the interior of the meat retains this darker color. Vacuum-packed chuck steak also shows the purplish color. Packaged chuck steak should be cold and the packaging free of punctures or tears; vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.
The top blade cut is the most tender of the chuck steaks.
Chuck Eye Steak
Also called beauty steak or chuck tender steak, boneless chuck eye is one of the more tender chuck steaks and can be grilled or broiled if it’s marinated first.
Seven-Bone Chuck Steak
The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising.
Arm steak, sometimes called round bone chuck, is a less-tender cut that’s good for braising.
Cut from behind the arm steak, the shoulder steak is suitable for braising.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.