Chuck Beef

Chuck beef is a cut of meat taken from the shoulder and neck area of a cow. It is known for its rich flavor and is often ground into hamburger meat or used for roasts and stews.

Manufacturers use chuck beef primarily for its robust flavor, texture, and protein content. It is a common ingredient in ground beef products like patties and burgers, as well as in sausages and other processed meat items.

As a whole food, chuck beef is not subject to FDA additive approval processes like GRAS. It is a source of protein, iron, and other nutrients. The International Agency for Research on Cancer (IARC) has classified the consumption of red meat, including beef, as probably carcinogenic to humans (Group 2A), based on limited evidence that it can cause cancer in humans and strong mechanistic evidence. The Dietary Guidelines for Americans (2025-2030) recommend limiting saturated fat intake to less than 10% of daily calories, and chuck beef can contribute to this.