Boneless beef chuck steak

Boneless beef chuck steak is a cut of meat from the front part of the animal, specifically from the neck area and the upper part of the lower loin. This cut is known for its intense flavor and juicy texture, due to the moderate presence of intramuscular fat that provides tenderness and succulence when cooked.

The origin of the term "aguja" (needle) comes from the cut's resemblance to a needle, and it is very popular in various regions of Latin America. It is a versatile cut that is frequently used to prepare steaks, stews, braises, or shredded meat.

Among its nutritional properties, it stands out as an important source of high-quality protein, iron, zinc, and B-complex vitamins, especially B12, which are essential nutrients for the proper functioning of the body. Being a boneless cut, it is easier to handle and cook in different recipes.

In different Spanish-speaking countries, boneless beef chuck steak may go by different names, among which the following stand out:

• Bistec de aguja
• Bistec de pulpa de aguja
• Espaldilla (in some countries like Mexico and Colombia)
• Chuck steak (English term used in restaurants)

This cut is ideal for quick preparations on the grill, in a pan, or in the oven, as well as for slow cooking methods that allow the meat to tenderize and concentrate its flavors.