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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boneless beef chuck is a nutrient-dense protein source rich in essential minerals like iron, zinc, and selenium. While it is higher in fat than leaner cuts like sirloin, it provides high-quality protein necessary for muscle repair and B vitamins for energy metabolism.
A 100g serving of boneless beef chuck contains approximately 22.5g of protein and 14.5g of fat. It is a zero-carbohydrate food, providing about 220 calories per 100g portion.
Yes, boneless beef chuck is excellent for keto and low-carb diets. Its high protein content and moderate fat levels (14.5g per 100g) help meet macronutrient goals without adding any carbohydrates.
Raw boneless beef chuck is naturally gluten-free. However, if you are buying pre-marinated or seasoned chuck from a butcher, check the ingredients for wheat-based thickeners or soy sauce which may contain gluten.
Because it comes from the shoulder and contains significant connective tissue, it is best suited for slow-cooking methods. Braising, stewing, or pot-roasting at low temperatures for several hours will break down the collagen, making the meat tender and succulent.
While you can grill chuck, it is naturally tougher than cuts like ribeye. If you choose to grill it, it is recommended to marinate the meat for several hours to tenderize it and slice it thinly against the grain after cooking.
Raw boneless beef chuck can be stored in the refrigerator for 3 to 5 days. If you do not plan to cook it within that timeframe, it should be wrapped tightly and frozen, where it will maintain quality for 6 to 12 months.
Boneless Beef Chuck is a versatile ingredient found in cuisines around the world. With 220 calories per 100g and 22.5 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 1 recipes featuring boneless beef chuck with step-by-step instructions.
Browse recipes →Signs of spoilage include a sour or off-putting odor, a slimy or tacky texture on the surface, and a distinct color change to grey or green. If the meat exhibits any of these characteristics, it should be discarded.
Yes, it is an excellent source of heme iron, which is the form of iron most easily absorbed by the human body. Consuming beef chuck can help improve iron levels and support healthy oxygen transport in the blood.
Beef is generally permissible in both diets, but it must be slaughtered and processed according to specific religious requirements to be certified. Look for official Halal or Kosher symbols on the packaging to ensure it meets these dietary standards.