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The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts. It is also known by the following names: arm pot roast, arm chuck roast, and round bone pot roast.

A crosscut beef roast from the shoulder blade portion of the chuck primal. It gets its name from the crosscut of bone within the roast that is shaped like a "7".

A beef roast cut from the top round muscle, which is the inside muscle of the upper portion of the rear leg.

Similar to a beef stew, this type of soup is made with a cut of meat suitable for pot roasts (round or chuck) that is mixed with vegetables and a rich broth.

The eye round is the eye muscle of the bottom round of the beef round primal cut. The eye round roast is boneless and can be a bit tough, so it is best to cook it with a moist heat process such as pot-roasting.

The beef bottom round is the outside muscle of the upper leg. The bottom round roast can be used as an oven roast if it is of the best quality, but it can become very tough and chewy if it is roasted too long.

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 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.

A cut of beef or pork, which is prepared by browning the meat and then cooking the meat very slowly in a covered pot that contains a small amount of liquid.

The area of a steer that extends from the neck to the fifth rib of the chest cavity. Included in the Beef Chuck is the meat extending from the shoulder to the arm most often described as chuck roasts, pot roasts and short ribs.

A type of hot sandwich consisting of thin slices of tender roast beef layered on a French baguette and served with the flavorful beef sauce known as au jus (pronounced oh zhoo'), which is French for “with juice” (au jus typically accompanies prime rib).

1. Another name given to a steak cut from the beef arm roast. Braising is the best cooking method for this tougher cut, which is also known as arm steak.

A variety of cookware used for all types of food preparation, such as boiling, frying, sautéing, baking, broiling, and roasting of foods.

A common type of cooking pot that may be round, oblong, square, or oval shaped. Red clay pots can be used to roast meat, poultry, fish, or vegetables.

A French dish that is made with leftover beef which is referred to as boeuf Miroton in France or beef Miroton in English vocabulary.

A container that is built for the purpose of storing garlic cloves or bulbs. Small and most often round in shape with a loosely fitted top, the garlic pot can be placed in a kitchen area on a counter for ease of access.

Commonly known as the thin cut or brisket-deckel-off, this cut is one of two that are produced from the Beef Brisket.

A cut of meat, typically sold as a boneless cut, that is removed from under the first five ribs in the breast section of the animal.

A type of stew that is a specialty of the Jewish population in Morocco. It is prepared with beef, traditionally the cow’s foot, but today is more often prepared with brisket, short ribs, or chuck roast.

Also referred to as the Deckel or Deckle, this cut is one of two cuts taken from the beef brisket, a piece of meat located between the fore shank and the plate of the beef carcass....