The chuck roll is a member of the square-cut chuck primal family that can be cut into a chuck eye roll and an under blade cut!
And while it’s not as recognizable as a T-bone or a New York strip, the chuck roll has a wide variety of kitchen and barbecue applications compared to other cuts of beef.
If you’ve never tried using a cut from the chuck meat, you’re in luck: Because in this article, I’ll lay out the basics of what a chuck roll is, how to make the best of its two cuts, and three ways to cook it to tender, delicious perfection.
Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you!
Chuck Roll’s Two Main Cuts
The beef chuck roll is a large, boneless cut that’s taken from between the backbone and ribs. This means that the meat will have a mix of tough and tender.
This makes it perfect for splitting into two more specific cuts: The chuck eye roll, and the under blade. Let’s take a closer look at each of them, before moving on to recipes that use both cuts.
Chuck Eye Roll (i.e., “chuck eye steak”)
Also known as a mock ribeye steak, the chuck eye roll is an exceptionally tender cut with a strong, beefy flavor. It’s also known as “eye of chuck” or chuck eye steak.
Because it’s taken from right next to the ribs, the chuck eye roll is ideal for barbecuing in “country style” (aka boneless) ribs.
It’s also quite good for roasts, and especially well-marbled pieces can even be turned into chuck eye steak.
Also known as a chuck flat steak, the under blade has generous marbling, a tender texture, and a gentle flavor. It’s often cut into Denver steak, or used as part of a Denver chuck roast (just like how ribeyes are cut into Tomahawks).
More rarely, the under blade will be broken down into Sierra steaks — a dead ringer for the flavor and appearance of flank steak!
For a full look at how the chuck roll parts fit together, check out this video showing how to break one down:
What is Chuck Roll Used For?
The Chuck Roll is a cut used to make beef roasts, such as Standing Rib Roast and Beef Tenderloin. This section includes all of the muscles found in the front half of the cattle.
There’s not too much fat present on this cut, which makes it very tender and flavorful. It also tends to be rather chewy, so it’s best cooked with moist heat methods.
Is chuck roll good for steaks, though? Some people might think that the Chuck Roll is good for steak, because it’s sometimes used this way (see recipe below). The reality is that it needs moist heat because it can be chewy, which isn’t what you want when you want a tender bite of meat.
How to Cook Chuck Roll
Now that you know about the sub-cuts of chuck roll, it’s time to learn a few chuck roll recipe options that will let you use them well!
Let’s cover three recipes that, put together, will let you use the whole cut: Country style boneless ribs, a basic chuck roll roast, and Sierra steak tacos.
Country Style Boneless Ribs
With much of the same flavor as a rack of ribs, but much more meat per rib, cooking country style is a great way to feed a crowd.
Ask your butcher for boneless ribs from the chuck eye roll; many butchers will cut them into even ribs for you, making it even easier to start cooking.
You’ll want to roast these ribs in a slow cooker for about 8 hours, covered halfway with beef broth to keep them nice and tender.
After they’re cooked to tender perfection, toss them into a super hot pan or on the grill to give a final crispy sear.
Serve with mashed potatoes and gravy, using the reduced beef stock from the slow cooker to make a rich and flavorful brown gravy sauce.
Chuck Roll Roast or Steak
Because they’re all relatively tender and have good marbling, any cut from the chuck roll can be used to make a delicious roast. The chuck eye roast and center-cut under blade roast definitely are definitely the best value for the money, though.
Once again, your slow cooker or crock pot will come in very handy here! I always start my roasts by sautéing a couple of diced onions and cloves of garlic in a separate pan; this will give a nice base for all of your other flavors.
Once you’ve transferred this onion and garlic base to your slow cooker, go ahead and place your chuck roll roast right on top.
Fill in any extra area in the pot with other vegetables; fingerling potatoes and roughly chopped carrots are a good go-to.
Cover the roast nearly to the top with beef broth, and cook for 8 to 12 hours. It’s slow cooking, but you can leave it be and you’ll have a dinner ready in no time!
Sierra Steak Tacos
Though it’s probably the least common cut fabricated from the chuck roll, the under blade’s sierra steaks are a hidden gem. It has a robust beef flavor with decent marbling, but it also has a fair bit of connective tissue & muscle fibers.
That can make it exceptionally tough — unless you use a marinade first! And what better way to use marinated chuck steak strips than in a quick and easy steak taco?
First, make a marinade with orange juice and just a little bit of olive oil, salt, pepper, cumin, and chili powder.
Rest your Sierra steaks in this marinade for 4 to 6 hours, but don’t overdo it; the acid in the orange juice will start to “cook” the steak after about 6 hours.
Once you’re ready to start cooking, heat your grill or skillet to a high heat and splash in a tablespoon of oil.
Sear the marinated Sierra steak for 5 to 7 minutes on each side, then remove it from the heat and let it rest for another 5 minutes.
Slice it thinly, making sure to go with the grain to get the best texture out of it. Serve that sliced steak on corn tortillas, with sides of sour cream, guacamole, diced onions, cilantro, and limes.
Where to Buy Chuck Roll For Sale
If you’re looking to buy a full chuck roll, you may have a hard time of it. Most butchers and grocery stores will break down the full chuck roll into its component parts, so you’re better off asking for individual cuts.
You can also buy these individual cuts online, like these chuck eye steaks from Whole Foods! We’re also fans of Crowd Cow, Porter Road, Snake River Farms, and FarmFoods for dependable online ordering.
Chuck Roll Steak FAQs
Here are a few common questions about chuck roll steak.
How do you cut a chuck roll into a steak?
The chuck roll starts out as a longer section of meat between the ribs and shoulder blades. A butcher bones out the shoulder blade, then removes the backbone and ribs, then separates the chuck roll into blade and chuck eye roll and chuck underblade.
Is chuck roll tough?
Since the beef chuck roll is taken from the part of the cow between the ribs and backbone, it has a mixture of both tender and tough meat. The most tender part of the beef chuck eye roll is the roll portion because the blade is tougher.
What’s the difference between chuck roast and chuck roll?
The chuck roll is the full massive slab of meat, and the chuck roast or “eye of chuck” is cut from the chuck roll.
Which is better chuck or ribeye?
Eye of chuck is often called a mock ribeye steak or the “poor man’s ribeye” because it’s so flavorful. In some cases, a chuck steak can be even tastier than the chuck roll when it’s cooked correctly.
What is chuck roll good for?
The beef chuck roll is perfect for making delicious beef roasts, including beef tenderloin and standing rib roast. This cut of meat doesn’t have a lot of fat present, but it’s still flavorful and tender. Beef chuck roll cooks up better when it’s cooked with a moist heat method.
Is chuck roll good for burgers?
In burger blends, chuck meat is the most commonly used beef cut because it is well-balanced in flavor and marbled throughout. The lean-to-fat ratio is good, especially when supplemented with either tri-tip or sirloin.
Is beef chuck roll good for stew?
Beef chuck roll is at its most delicious when it’s cooked with moist low heat, so stews and casseroles are ideal. The beef chuck roll is cut into two cuts: the blade steak and the chuck eye roll. Either of these cuts of meat is perfect for stew.
Is chuck roll good for steak?
The chuck eye portion of the chuck roll makes a delicious steak. In fact, this part of the meat is known sometimes as a “mock ribeye steak” because it’s so tender and flavorful. You will see this cut of meat marked as a chuck eye steak or “eye of chuck.”
What is beef chuck?
Beef chuck is a type of beef that comes from the shoulder area of the cow. It is a tough cut of meat, but it is also flavorful and relatively inexpensive. Beef chuck can be used in a variety of dishes, such as stews, roasts, and burgers.
What is a chuck roll?
A chuck roll is a large, boneless cut that is obtained from the area between the ribs and backbone. It consists of a combination of tender and slightly tough muscles, which are further divided into smaller cuts called the Chuck Eye Roll and the Chuck Under Blade.
What’s the difference between chuck roll and brisket?
The difference between chuck roll and brisket is that chuck roll is obtained from the front of the cow, specifically the neck, shoulder blade, and upper arm areas, while brisket is sourced from the breast and lower chest area.
What kind of meat is chuck?
Chuck meat is a type of beef that is obtained from the upper shoulder and lower neck of the animal. This area is used to produce steaks and roasts. Chuck steaks are commonly referred to as 7-bone steaks due to the shape of the shoulder bone resembling the number seven. Compared to cuts from other parts of the body, chuck roasts tend to have a slightly higher fat content.
Is chuck roll good for smoking?
The chuck roll is indeed good for smoking as the smoke adds a delightful taste to the beef, while the slow cooking process helps tenderize the tough muscle fibers over a span of ten to twelve hours. Moreover, the final steaming step ensures that the meat remains moist and prevents it from drying out. Therefore, the cooking technique that works effectively for smoking other cuts of beef should also yield favorable results when applied to the beef chuck roll.
Is a chuck roll beef or pork?
The chuck roll is a cut of beef, typically weighing 15-25 pounds or more. It can be likened to the pork shoulder in terms of its characteristics and is often used to make mouthwatering pulled beef sandwiches.
What is chuck roll best for?
The chuck roll is best used for pot roast or beef bourguignon, and it is often divided into various roasts and steaks. For instance, the under blade roast can be transformed into Denver steaks, while the chuck eye roll can be marketed as a chuck roll.
What is the best way to cook chuck roll?
The best way to cook chuck roll is to start by adding red wine to a casserole pan and letting it reduce by half. Then, add beef stock or demi-glace, along with a bay leaf and thyme. Loosely cover the casserole with aluminum foil and place it in a preheated oven. After 20 minutes, reduce the temperature to 325 F and continue cooking for 2 1/2-3 1/2 hours, adjusting the time based on the size of the roast.
Is chuck roll good for shredded beef?
The chuck roll is indeed good for shredded beef as smoking it slowly at low temperatures helps to break down the tough connective tissue in the beef. This method is similar to how brisket, beef ribs, and other tough cuts are prepared. By being patient and allowing the process to unfold, you will be rewarded with incredibly tender and moist shredded beef.
Is chuck better than brisket?
Chuck is just as good as brisket. It has more fat marbling, cooks faster, and when smoked, it is not as tough. Both cuts can also be used to make a pot roast or stew.
Is chuck beef tender or tough?
Chuck beef is naturally tough, but it is known for its rich and beefy flavor. When braised, both chuck tender and chuck tender steaks become tender and juicy. To achieve this, you can try cooking them in a slow cooker, pressure cooker, or by using low and slow methods in the oven or on the stove. Additionally, cubed chuck beef can be used in a slow-cooked beef stew.
Is chuck roll good for burgers?
Chuck roll is a great choice for burgers. It is a classic and traditional option for butchers when it comes to making hamburgers. Specifically, chuck roll yields a juicy burger with a higher fat content that adds flavor without being overly greasy. Since most ground beef and burgers are made from chuck, it is a clear and logical choice for making delicious burgers.
Is chuck roll good for stew?
Chuck roll is good for stew. It is a convenient and cost-effective option, making it an excellent choice for your stew. Chuck roll contains ample amounts of connective tissue, which results in a moist texture as it releases abundant gelatin. Along with the connective tissue, it also has a satisfactory amount of marbling and minimal external fat.
Is chuck roll good for stir-fry?
The chuck roll is a great choice for stir-fry due to its unique texture and flavor. As the thinly sliced shoulder contains both fatty tissue and meat tissue, it offers a delightful combination of firmness and sweetness when cooked at high heat. This makes it an excellent beef option for quick and delicious stir-fry dishes.
Is chuck roll good for BBQ?
Chuck roll is a great choice for BBQ because it is affordable and easily accessible. This cut comes from the shoulder, which means it has been used extensively by the steer, resulting in tough connective tissue. However, when cooked slowly over low heat, this tough tissue breaks down and transforms into tender, juicy gelatin, making it a perfect option for barbecue.
Is chuck roll chewy?
The chuck roll is known for its chewiness, making it ideal for cooking with moist heat methods. However, when it comes to using chuck roll for steaks, opinions may vary. Some individuals may consider chuck roll suitable for steaks due to its occasional usage in steak recipes (refer to the recipe below).
What’s the difference between a chuck roast and a chuck roll?
The difference between a chuck roast and a chuck roll lies in their composition and cooking methods. A chuck roll is a thicker cut consisting of three major muscles, while a chuck roast is typically a single muscle cut with more marbling. The chuck roll has a coarse texture and a higher collagen content, which makes it ideal for slow cooking methods like braising or smoking.
Is chuck roll a good cut?
The chuck roll is a deboned portion of the neck located in the Chuck. It provides a good flavor but lacks tenderness, making it ideal for slow cooking methods like braising or stewing. Additionally, within the chuck roll lies the chuck eye roll, which is tender enough for slow roasting purposes.
Is beef chuck roll tough?
Beef chuck roll is known for its toughness due to the presence of fat, connective tissue, and muscle fibers. As a result, it is less tender when consumed. The neck end of the chuck roll, in particular, is typically tough and is commonly used for stew meat preparation.
Why is chuck meat so cheap?
Chuck meat is more affordable compared to other cuts because it is leaner, resulting in a slightly tougher texture. This is why a chuck roast is typically less expensive than cuts like beef tenderloin or prime rib roast, which are often used for pot roasts or oven roasts.
Is chuck a cheap cut of meat?
Chuck is not a cheap cut of meat.
Is chuck tough or tender?
Chuck is naturally tough, but it is known for its rich, beefy flavor. When braised, chuck tender and chuck tender steaks become tender and juicy. To achieve this, you can try cooking them in a slow cooker, pressure cooker, or by using low and slow methods in the oven or on the stove. Additionally, cubed chuck can be used in a slow-cooked beef stew.
Is chuck tougher than brisket?
Chuck roast may have a lot of muscles, but it is not as tough as brisket. The brisket is made up of the superficial and deep pectoralis muscles, which are responsible for supporting a significant portion of the cow’s body weight, up to 60 percent. Due to the constant strain they endure, briskets are inherently tougher than chuck roast.
Is chuck cut expensive?
Chuck cut is not expensive, and with the right cooking techniques, it can become incredibly tender. There are plenty of delicious chuck cuts available for grilling, roasting, baking, or sautéing.
What’s the difference between chuck roast and chuck roll?
The difference between chuck roast and chuck roll lies in their composition and cooking methods. Chuck roll, which is a thicker cut consisting of three major muscles, tends to have a coarser texture and higher collagen content. On the other hand, chuck roast is typically a single muscle cut with more marbling. Due to its characteristics, chuck roll requires slow cooking methods like braising or smoking to break down the collagen and achieve tenderness.
What is another name for chuck roll steak?
The chuck roll steak is also referred to as Boneless Chuck Filet Steak, Boneless Chuck Slices, Boneless Steak Bottom Chuck, Chuck Filet, Chuck Roll, Delmonico Steak, English Steak, London Broil, Shoulder Steak, Shoulder Steak Half Cut. It is considered a cost-effective substitute for the Rib Eye Steak.
Is chuck roll the same as brisket?
Chuck roll is not the same as brisket. A chuck roast, which is taken from the shoulder of the cow, has less fat than brisket and contains more connective tissue due to its location in the shoulder joint. As a result, chuck roll is inherently tougher compared to brisket.
Is beef chuck roll the same as beef chuck roast?
Beef chuck roll and beef chuck roast are not the same. The two cuts originate from the same part of the cow, but they differ in terms of texture, fat content, and cooking techniques. Chuck roll is a thicker cut that typically consists of three major muscles, while chuck roast is usually a single muscle cut with more marbling.
What is the difference between chuck roll and ribeye roll?
The difference between chuck roll and ribeye roll lies in their respective cuts of beef. Chuck eye steaks are sourced from the shoulder region of the cow, specifically around the chuck eye muscle. On the other hand, ribeye steaks are known for their superior tenderness and buttery texture, which can be attributed to their higher marbling content. While chuck eye steaks may not be as tender, they offer a rich and robust beef flavor that appeals to certain individuals.
What is beef chuck called at store?
Beef chuck is called chuck arm roast, chuck eye steak, chuck roast, or shoulder steak at the store.
Are flank and chuck steak the same?
Flank and chuck steak are not the same. Chuck steak is a cost-effective beef cut commonly utilized for slow cooking, although it can be substituted for flank steak in certain recipes. It is slightly tougher than flank steak, so marinating it before cooking is recommended to enhance its tenderness.
Is chuck steak the same as regular steak?
Chuck steak is not the same as regular steak. Chuck steaks are derived from the ribs located in front of where a butcher would cut ribeye steaks. Due to the increased muscle activity in this area, chuck steaks tend to be leaner compared to ribeye and other cuts of steak.