Chuck steak comes from the shoulder region of the cow and is known for its rich, beefy flavor and marbling. While it can be tougher than more premium cuts, it’s prized for its affordability and taste. Chuck steak is best suited for slow-cooking methods like braising or stewing to break down its connective tissue, resulting in tender, juicy meat. It’s a great choice for hearty dishes like pot roast, beef stew, or slow-cooked barbecue. It can also be grilled or pan-seared when sliced thin and cooked quickly.