Chuck meat refers to a cut of beef that comes from the shoulder area of the animal. This cut is known for its rich flavor, marbling, and versatility. It includes a mix of muscle, fat, and connective tissue, making it well-suited for slow-cooking methods like braising and stewing. Chuck roasts and chuck steaks are common cuts from this region. When cooked properly, chuck meat becomes tender and develops a deep, savory taste, making it popular for dishes such as pot roast, beef stew, and chili. While not as lean as some other cuts, the intramuscular fat in chuck contributes to its succulence and robust flavor.