National Cattlemen’s Beef Association
Varieties
Chuck Arm Roast
Cut from near the top of the chuck, arm roast holds a large round bone and many small muscles.
Cross Rib Roast
Also called Boston cut or English cut, this is a square roast with two or three ribs and a pocket of seam fat. When boneless, it’s called an English roll.
Chuck-Eye Roast
Made up of a single muscle, this is one of the more tender chuck roasts.
Preparation, uses, and tips
Chuck roast can be cooked whole or cut into pieces for stew meat. Either way, it should be cooked using moist heat to break down the connective tissues.
To braise, heat oil over the stovetop in a heavy pan. Brown chuck roast or stew meat in batches on all sides. Lower the heat and add cooking liquid and seasonings if desired. Cover, bring the liquid to simmer, and cook over low heat on the stovetop or in the oven. Cook until the roast is fork tender 2 to 4 hours, depending on the size of the roast.
Nutritional Highlights
Chuck roast (fat trimmed to 1/4 inch [0.6cm], braised), 3oz. (85.05g)
Calories: 282.2
Protein: 23.3g
Carbohydrate: 0.0g
Total Fat: 20.2g
Fiber: 0.0g
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
