What is a Name for cheap cut of meat from shoulder an Ox?

There are several names for cheap cuts of meat from the shoulder of an ox, depending on the specific cut and how it's prepared:

General terms:

* Chuck: This is the most common term for the shoulder area of the ox. It's known for being tough, but full of flavor.

* Shoulder: This is another general term that can refer to any cut from the shoulder.

Specific cuts:

* Chuck roast: A large, boneless cut that's ideal for braising or slow-cooking.

* Chuck steak: A smaller, boneless cut that's good for grilling or pan-frying.

* Denver steak: A relatively new cut that's becoming increasingly popular. It's known for its marbling and tenderness.

* Flat iron steak: A thin, boneless cut that's great for grilling or pan-frying.

* Shoulder clod: A large, bony cut that's often used for stews or soups.

* Shoulder roast: A large, boneless cut that's perfect for slow-roasting.

* Blade roast: A boneless cut from the blade of the shoulder, often used for braising or slow-cooking.

Other names:

* Brisket: While technically from the breast, the brisket is often associated with chuck cuts and shares similar cooking methods.

* Stew meat: This term can refer to any tough cut of meat, including those from the shoulder, that's suitable for stews.

Remember: The specific name of a cut can vary depending on the region and butcher.

Tips for cooking cheap cuts:

* Slow cooking: Braising, slow-roasting, or pot-roasting are the best ways to tenderize these cuts.

* Tenderizing: Use a meat tenderizer or marinades to break down the tough fibers.

* Flavor: Add herbs, spices, and flavorful liquids to enhance the flavor.