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Chuck steak is a highly valued cut of meat in cooking for its texture and flavor. Generally, chuck steak comes from the front part of the animal, specifically from the area that includes vertebrae and muscles from the neck and the upper part of the shoulder. This cut is ideal for stews, braises, and preparations that require long cooking times, as its meat is juicy and contains a good amount of connective tissue that breaks down with heat, providing tenderness and intense flavor to dishes.

The term chuck steak is widely used in Spanish-speaking countries such as Mexico, Spain, and various Latin American countries, although it may have different synonyms depending on the region. In some Latin American countries, chuck steak may be known as espaldilla or beef shoulder, while in other regions it is also called pescuezo (neck) or simply part of the shoulder.

This cut stands out for its nutritional properties, being an excellent source of high-quality protein, iron, and vitamin B12, which are essential for a balanced diet. Its fat content is moderate, which helps provide flavor without being excessively caloric.

In summary, chuck steak is a versatile and economical ingredient, perfect for traditional recipes that require slow cooking, such as broths, stews, and larded meats.