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The chuck eye is a continuation of the rib-eye meat. It is similar to the rib-eye meat of the rib primal (ribs 6-12) except that it is located in the chuck primal (ribs 1-5).

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.

The mock tender is often sold as a roast and is a cone shaped muscle next to the top blade in the beef chuck primal.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

A food dish made from an inexpensive cut of beef, such as the round or chuck, that is seared for a short amount of time to brown it.