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.
beef arm roast
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.Learn more
beef chuck steak
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.Learn more
beef pot roast
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.Learn more