Beef Chuck Category

This is a tough cut of meat, so it's usually braised or cooked in liquid to tenderize it. A steak from this roast is called a 7-bone steak.

This is an economical steak cut from a 7-bone pot roast. It's rather tough, so your best bet is to braise it. If you insist on grilling or broiling it, be sure to marinate it overnight to make it as tender as possible.

This is just a butcher's blade away from the shoulder roast, and the main difference between the two is that the arm roast has a round bone in it and is slightly more tender. You can use this for a pot roast, or cut it up for stew meat, but it's too tough to cook with dry heat. A steak cut from this roast is called an arm steak.

This is a steak cut from an arm roast. It's too tough to grill or broil, but it's very tasty if you braise it.

This makes a good pot roast, but it's too tough to cook using dry heat

This is one of the more tender cuts from the chuck section, so you can cook it in liquid or roast it in the oven. A steak cut from this roast is called a chuck eye steak.

This steak isn't bad, considering it's a chuck steak. In fact, it's tender enough to grill or broil, provided that you marinate it overnight first.

Chuck steaks comes from the neck and shoulder of the beef, and they tend to be chewy but flavorful and inexpensive. Most of them are too tough to grill, broil, or pan-fry--it's better to braise them or cut them up as stew meat. If you must grill one, make sure you marinate it overnight first.

If boneless, this is sometimes called an English roll. This makes a fine pot roast, but it's too tough to roast with dry heat.

These are economical roasts that are too tough to be oven roasted, but they become tender if cooked in a liquid for several hours. Several cuts work well as pot roasts, particularly the 7-bone pot roast, arm roast, blade roast, chuck eye, cross rib roast, shoulder roast, top blade pot roast, under blade pot roast, bottom round roast, eye round roast, and rump roast.

This boneless cut is located right behind the arm roast on the carcass. It's rather tough, so it's usually cooked in a liquid.

This makes for a fairly tough steak, but you can grill or broil it provided that you first marinate it overnight. It's even better braised.

This is both literally and figuratively a cut above the tougher under blade pot roast. Meat from the top blade often is made into a pot roast, or cut up, marinated, and used for fajitas. A steak cut from the top blade pot roast is called a top blade steak.

Though a lowly chuck steak, this cut is tender enough to grill, broil, or pan-fry, as long as you marinate it first. If you don't mind cutting around some gristle, this is an economical and flavorful steak. It's also great for making fajitas.

his cut is tougher than a top blade pot roast, but it's flavorful and economical. It makes a fine pot roast, but it's too tough to roast with dry heat. A steak cut from this is called an under blade steak.

This is a steak cut from an under blade roast. It's not tender enough to grill, broil, or fry, but it's quite flavorful if braised.