Chuck steak is part of the sub-primal cut known as the chuck. This cut is usually grilled or broiled. A thicker version is sold as a "7-Bone Roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak is one of the more economical cuts of beef. It is 3/4" thick and can be grilled. A flavorful steak but not the most tender. It is better if marinated. Best when served rare. U.S. raised grass-fed beef.