What cuts of beef comes from the chuck?

The chuck primal cut of beef is a versatile and flavorful section that offers a range of cuts for different cooking methods. Here are some common cuts from the chuck:

For Braising:

* Chuck Roast: A large, rectangular cut ideal for slow cooking methods like braising, pot roasting, or stewing.

* Beef Stew Meat: Smaller cubes of chuck perfect for stews and other slow-cooked dishes.

* Pot Roast: Similar to chuck roast, but often trimmed for a more even shape.

For Grilling/Roasting:

* Denver Steak: A flavorful, boneless cut with good marbling, perfect for grilling or roasting.

* Chuck Eye Steak: Another flavorful cut with good marbling, suitable for grilling or pan-searing.

* Flat Iron Steak: A thin, rectangular cut that can be grilled, pan-seared, or roasted.

Other:

* Short Ribs: A bone-in cut with rich flavor and tenderness after slow cooking.

* Ground Chuck: A versatile ground meat used in various dishes.

Remember that these are just the most common cuts. You may encounter other cuts like Top Blade Steak or Chuck Tender depending on the butcher shop or region.

It's always a good idea to ask your butcher for recommendations based on your specific needs and cooking preferences. They can provide you with the best cut for your intended dish.