Beef chuck, also known as “poor man’s ribeye,” is sourced from the shoulder area of the cow, an area that’s heavily exercised, making the cut far tougher and leaner than others.

This toughness and lack of marbling make it more prone to becoming chewy and unpalatable when cooked. However, beyond its texture, another factor contributes to its affordability.

According to the University of Nebraska-Lincoln, the chuck primal, which encompasses the cow’s shoulder and upper arm area, accounts for 26.8% of the total carcass weight.

The sheer abundance of beef chuck on a single cow (or its plentiful supply, in other words), coupled with the relative ease of production, ultimately adds to its lower price point.