Cut from the shoulder section, our chuck steak features rich marbling and deep, traditional beef flavor. Often referred to as the "7-bone steak" or "chuck roast steak," this thick-cut steak offers incredible value and tenderness when slow-braised or cooked low and slow until it easily pulls apart with a fork. Highlights & Culinary Ideas Best For: Braising in rich gravies, slow-cooked pot roast dinners, or slicing for flavorful fajitas and beef stew. Cooking Method: Sear in a hot skillet for 2–3 minutes per side to develop a golden crust, then transfer to a liquid braise in a Dutch oven or slow cooker at 275–300 degrees for 2.5–3 hours. Storage: Keep refrigerated and cook within 3–5 days, or keep frozen until ready to thaw and prepare.