Chuck

Arm chucks represent approximately 54% of the beef forequarters.

Often, pieces of the chuck are sold boneless as flat chunks of meat or rolled and tied.

The chucks are that portion of foresaddle remaining after excluding the hotel rack and plate portions of the breast as described in Item No. 306. The veal foreshanks (Item No. 312) and brisket may either be attached or separated and packaged with the chucks.

“Hambone, how's for chuck?” Hambone removed pipe from mouth, slowly. “Wal, I reckon I still got a few whistleberries left. Some sonofabitch stew mabbe. A few shot biscuits.”

1824, Royal Society of Arts (Great Britain), Transactions, Volume 42, page 88, I have had a chuck of this kind made in brass with the cones of iron, but it is cumbrous and expensive, and does not answer so well, owing to the surface of the iron offering less resistance to the work turning within it. This, perhaps, might be remedied by roughing; but I think the chuck is much better in wood, as it can be made by any common turner at a trifling expense, and possesses more strength than can possibly be required.

2003, Julie K. Petersen, “chuck”, entry in Fiber Optics Illustrated Dictionary, page 181, A fiber optic splicing device may be equipped with V-grooves or chucks to hold the two pieces of fiber optic filament to be spliced. If it has chucks, they are typically either clamping chucks or vacuum chucks.

Iron and steel in contact with magnets retain some of the magnetism, which is sometimes more or less of a nuisance in getting small work off the chucks.

The first step in preparing a test specimen with the FlexPrepᵀᴹ is to secure the gyratory specimen in the chuck of the machine.