Beef Chuck

Beef Chuck
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 7-bone pot roast
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.
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beef 7-bone steak, 7-bone steak, center chuck steak
beef 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.
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beef arm roast, arm chuck roast, arm pot roast, arm roast, chuck arm roast
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.
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beef arm steak, arm chuck steak, arm steak, arm Swiss steak, round bone steak
beef 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.
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beef blade roast, blade chuck roast, blade pot roast, blade roast
beef blade roast
This makes a good pot roast, but it's too tough to cook using dry heat
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beef chuck eye, chuck eye, chuck filet, chuck fillet, chuck tender
beef chuck eye
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.
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beef chuck eye steak, beauty steak, chuck eye steak, chuck filet steak
beef 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.
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beef chuck steak, chuck steak
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.
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beef cross rib roast, beef chuck cross rib pot roast, Boston cut
beef cross rib roast
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.
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beef pot roast, pot roast
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.
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beef shoulder roast, English roast, shoulder pot roast, shoulder roast
beef shoulder 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.
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beef shoulder steak, clod steak, English steak, shoulder steak
beef shoulder steak
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.
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beef top blade pot roast
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.
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beef top blade steak, book steak, butler steak, flat iron steak, lifter steak
beef 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.
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beef under blade pot roast
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.
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beef 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.
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