Are you looking for a tasty and satisfying beef dish that won't break the calorie bank? Look no further than 3 oz (1 serving) of beef chuck, specifically a clod steak trimmed to 0" fat, select grade, cooked, and braised. This satisfying cut of meat comes in at 174 calories with plenty of beneficial nutrients. Let's take a closer look.

Beef chuck is a cut of meat that comes from the shoulder area of the cow. It's a relatively tough cut that benefits from slow, moist cooking methods like braising. In addition to its satisfying protein content, beef chuck is also a good source of zinc, iron, and B vitamins.

Whether you're looking to incorporate more red meat into your diet, a meat eater trying to find a healthy cut of beef, or someone looking for new recipe ideas, beef chuck is a versatile and nutritious option worth considering. Let's dive into the details.

What is beef chuck?

Beef chuck is a cut of meat that comes from the shoulder area of the cow. It's a relatively tough cut that benefits from slow, moist cooking methods like braising. The chuck area of the cow contains a variety of muscles, including the clod, which is what we'll focus on here. Clod steak, in particular, comes from the upper shoulder of the cow and is a flavorful and tender cut despite its toughness. When trimmed to 0" fat and cooked slowly in liquid to retain moisture, it's a delicious and hearty addition to any meal. Other cuts that come from the beef chuck area include shoulder steak, chuck eye steak, and boneless chuck roast. All of these cuts benefit from slow cooking methods and offer plenty of flavor and nutrition.

How is beef chuck cooked?

As mentioned, beef chuck benefits from slow, moist cooking methods in order to break down the tough fibers and create a tender, flavorful final product. Braising is one of the most popular and effective methods for cooking beef chuck. To braise beef chuck, simply sear the meat on both sides in a pan with some oil, then transfer to a pot or Dutch oven with liquid (like beef broth or red wine) and aromatics (like garlic and herbs). Cook covered over low heat for several hours until the meat is fork-tender. Other slow-cooking methods like stewing, roasting, or smoking can also work well with beef chuck cuts. Keep in mind that leaner cuts like clod steak may need to be cooked at a lower temperature and with some liquid to retain their moisture. If you have leftover cooked beef chuck, it can be easily reheated in a pan with some broth or water to maintain its tenderness.

What are the nutrients in beef chuck?

3 oz (1 serving) of beef chuck contains approximately: - 174 calories - 7.6 g fat

Is beef chuck healthy?

While beef chuck is a relatively fatty cut of meat, it can still be incorporated into a healthy diet in moderation. It's a good source of protein, iron, and B vitamins, and the fat content can provide satiety and flavor. However, it's important to keep in mind that beef chuck (like all red meat) is also high in saturated fat and may contribute to health issues like cardiovascular disease if consumed in excess. Pairing beef chuck with plenty of vegetables and fiber-rich foods can help balance out the meal and provide additional nutrition. Overall, beef chuck can be a nutritious and satisfying addition to a balanced diet when consumed in moderation and paired with nutrient-dense foods.

What are the benefits of beef chuck?

Some potential benefits of including beef chuck in your diet include: - Satisfying protein content to support muscle growth and repair - Rich source of essential minerals like iron and zinc

How many calories are in beef chuck?

3 oz (1 serving) of beef chuck (clod steak, trimmed to 0" fat, select grade, cooked, braised) contains approximately 174 calories. Keep in mind that calorie counts may vary slightly based on cooking method and exact cut of meat.

What are the different grades of beef chuck?

Beef is graded by the USDA based on factors like marbling (amount of fat within the muscle), age, and color. The three main grades of beef are: - Prime: the highest grade, with the most marbling and tenderness. Often used in high-end restaurants and specialty meat shops. - Choice: the middle grade, with slightly less marbling and tenderness than prime but still good quality. Widely available at grocery stores and butchers.

What are the different cuts of beef chuck?

The chuck area of the cow contains a variety of muscles and cuts that can be used for different dishes. Some of the most common cuts of beef chuck include: - Shoulder steak: a bone-in cut that benefits from slow cooking methods like braising or roasting. - Chuck eye steak: a tender and flavorful cut that resembles a ribeye but is more affordable. Best cooked over high heat with a simple seasoning.

How do you store beef chuck?

Like all raw meat, beef chuck should be stored in the refrigerator at 40°F or below. If the meat was purchased in a package, keep it in its original wrapping until ready to use. If it was cut at a butcher, wrap it tightly in plastic wrap or aluminum foil before refrigerating. Beef chuck can also be frozen for longer storage, up to 6 months. Wrap tightly in plastic wrap or aluminum foil and place in an airtight container or freezer bag. Thaw beef chuck in the refrigerator for best results.

What are some recipes using beef chuck?

Beef chuck is a versatile cut of meat that can be used in a variety of dishes. Some popular beef chuck recipes include: - Beef stew: a classic slow-cooked dish that combines beef chuck with vegetables and broth for a hearty and nutritious meal. - Braised beef chuck: seared beef chuck slowly cooked in liquid for maximum tenderness and flavor.