Chuck Steak Nutrition Benefits and Facts

Nutritional summary

Chuck steak provides a complete profile of essential amino acids (the building blocks of protein that the body cannot produce on its own), including high levels of lysine and leucine which are critical for muscle maintenance .
The cooking process significantly impacts the yield and moisture of the meat; for example, braising chuck cuts typically results in a weight loss of approximately 30% to 37% as fat and water are rendered out .
Because chuck steak is a tougher cut of beef often used for stewing or grinding, it must be handled carefully to avoid foodborne illness; the USDA recommends cooking ground or processed beef to a minimum internal temperature of 160°F (71°C) to destroy harmful bacteria .
Systematic reviews used for national dietary guidelines consistently examine the relationship between red meat consumption patterns and long-term health outcomes, such as cardiovascular disease and colorectal cancer, to establish safe consumption frequencies .

Interesting fact

The chuck cut is so large and versatile that it is often referred to by butchers as the 'seven-bone roast' because the cross-section of the shoulder blade bone resembles the numeral seven.

Standout nutrients

EPIC

SOURCE

Zinc

SUPER

SOURCE

Vitamin B6

GREAT

SOURCE

Vitamin B12

ELITE

SOURCE

Protein

204

kcal per 100g

Protein22.4g

Fat13.3g

Carbs0.10g

Fat breakdown

Polyunsat0.50g

Monounsat5.78g

Saturated5.42g

Trans0.31g

Seasonality

Not available

Diet

Gluten FreeDairy FreeKetoPaleo

Sustainability

Heavier footprint

Beef production is a significant contributor to greenhouse gas emissions and requires substantial land and water resources.

Confidencehigh

Storage

Refrigerate

3–5 days

Keep in original packaging in the coldest part of the fridge.

Freeze

6–12 months

Wrap tightly to prevent freezer burn.

Flavour

Data & Sources

Harmonized from 2 validated sources

French Food Database

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

What is the relationship between dietary patterns consumed and risk of cardiovascular disease? | Nutrition Evidence Systematic Review

[1]nesr.usda.gov

What is the relationship between dietary patterns consumed and risk of colorectal cancer? | Nutrition Evidence Systematic Review

[4]nesr.usda.gov

[PDF] Nutrient Database Improvement Project - USDA ARS

[6]www.ars.usda.govars.usda.gov

[PDF] USDA Table of Cooking Yields for Meat and Poultry

[10]www.ars.usda.govars.usda.gov

[PDF] Food Standards and Labeling Policy Book

[11]www.fsis.usda.govfsis.usda.gov

Ground Beef and Food Safety | Food Safety and Inspection Service

[12]www.fsis.usda.govfsis.usda.gov

Coverage

Nutrients

FoodCompass

46.4

Version

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