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Chuck Roasts
The The chuck section comes from the shoulder and neck of the beef, and it yields some of the most flavorful and economical cuts of meat. The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid.
Unlike with a steak where the lower the internal temperature the juicer and less tough the meat will be. However, as the chuck is loaded with collagen and fat. This collagen breaks down with higher temperatures and time.
The collagen begins to break down at 130-140 degrees but does not rapidly occur until 180 degrees. Thus in order to ensure a tender brisket it should reach an internal temperature of 210 degrees (lower at higher elevations). This ensures the collagen in the brisket breaks down. However, as the chuck cooks, much of the moisture in the meat will evaporate leaving it dry. In order to have a moist chuck it should be braised.
There are a few cuts from the chuck which can be grilled, but they should be marinated in order to tenderize the beef. These cuts include the chuck eye steak (also know as the chuck fillet steak, chuck filet steak, beauty steak, chuck tender steak or fish steak), and the shoulder steak (also know as the English steak or the clod steak), top blade steak (also known as the book steak, butler steak, lifter steak, petite steak, top chuck steak, or the flat iron steak).
