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A beef roast cut from above the shoulder blade in the chuck primal. This cut has good marbling and flavor, but can be tough if improperly cooked.

A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also known as the "Flatiron" steak.

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".

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 cut of meat taken from the shoulder primal cut of pork, beef, lamb, or veal. The beef shoulder primal is often referred to the chuck primal cut.

A cut of beef, also known as a Flat Iron roast or shoulder top blade steak, that is taken from the shoulder clod just above the shoulder blade.

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

A food dish that combines beef with a variety of other ingredients, such as potatoes, vegetables, herbs, spices, and broth to create a savory dish, rich in flavor and often served as the main dish.

Meat from the lower blade portion of the chuck primal cut of beef. The underblade is located directly under the shoulder blade and is commonly sold as underblade roasts or steaks.

A specialty cut of meat taken from the shoulder primal cut of beef, pork, lamb, and veal. It is generally cut as a roast, but can also be sliced into 3/4 inch thick steaks.