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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 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.

The 7-bone steak is a cross cut steak of the shoulder blade. It gets its name from the cross cut of bone that is shaped like a "7".

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.

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.