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Information for Chuck Shoulder
Typical Cooking Methods
Braise, Grill, Roast
Other Names for Chuck Shoulder
Butcher's steak, Petite filet, Shoulder tender roast, Shoulder tender medallions
Good Substitutes for Chuck Shoulder
Tenderloin, Top sirloin, Top blade roast
Traditional Dishes for Chuck Shoulder
Sous Vide Chuck Roast Recipes
View all Sous Vide Chuck Roast Recipes
Description of Chuck Shoulder
The chuck shoulder cut is extracted from the chuck primal cut of the cow. This section covers the shoulder area and the first five ribs of the cow. This particular primal cut is not the most tender but the intramuscular fat found in the cut makes the chuck a flavorful primal cut.
The chuck shoulder is a small oblong muscle that is found near the top blade of the shoulder and is a part of the chuck shoulder clod. This cut has much less fat and connective tissue than some chuck cuts. It is usually 10 inches long and weighs around 8 ounces when trimmed.
When selecting the chuck shoulder, you can either buy it whole or have it precut into medallions. You can also cut it into medallions at home by cutting it crosswise 3/4 inches thick. However make sure that you cut it in a semi-frozen state for even cutting.
Usually the whole cut is sufficient to feed around two people. This cut has recently gained popularity and is more available because previously it wasn't extracted from the chuck and was hard to find. You can experiment with this cut by cooking it with different seasoning and marinate. Flavors like chili paste, ginger, soy sauce and Dijon mustard, all complement the chuck shoulder. Lastly, make sure that you marinate it well because even though it is a tender cut, it is still from the chuck section which is well known for its chewy texture.