[1] The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones of a cattle, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.

The chuck contains large amounts of connective tissue, including collagen, which partially melts during cooking.

Meat from the chuck, once divided, is usually used for stewing, slow cooking, braising, or pot roasting and is ideal in a one-pot cooker.

[3] The top blade part of the chuck is preferred for grilling because it is the second tenderest steak once the gristle is removed.

[6] The chuck part cut from the shoulder clod is also used in place of sirloin since it has a very beefy taste.