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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw beef chuck typically stays fresh for 3 to 5 days when stored properly in the refrigerator.
Yes, it freezes very well. For best quality, use within 6 to 12 months, though it remains safe indefinitely if kept at 0°F.
Because it comes from a hard-working muscle group, it is best cooked low and slow in liquids (braising) to break down connective tissue.
Beef round, brisket, or even lamb shoulder are excellent substitutes that also benefit from slow cooking.
Look for meat that is bright cherry-red in color, firm to the touch, and has minimal visible external fat for a 'lean' cut.
Yes, it is a nutrient-dense source of protein, iron, and B vitamins, though it should be consumed in moderation as part of a balanced diet.
No, washing meat is not recommended as it can spread bacteria around your kitchen; cooking to the proper temperature kills any pathogens.
Chuck comes from the shoulder area and has more flavor but more connective tissue, while round comes from the hindquarters and is generally leaner but tougher.
For roasts and steaks, the USDA recommends an internal temperature of 145°F (63°C) followed by a 3-minute rest.
Lean Beef Chuck is a versatile ingredient found in cuisines around the world. With 176 calories per 100g and 21.5 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 lean beef chuck with step-by-step instructions.
Browse recipes →It likely wasn't cooked long enough. Chuck requires extended cooking time at low temperatures to transform collagen into tender gelatin.