Best prepared with moist heat or braising. Pot Roast, Stew or Roast Beef.
CHUCK TAIL FLAP
Also known as chuck flap or edge roast. Best prepared with dry heat for thinner cuts or braised for thicker cuts.
Best prepared with moist heat or slowly simmer to make pot roast.
CHUCK EYE ROLL
Also known as chuck eye or mock ribeye. Best prepared using dry heat. French Dip, Shredded Beef or Roast Beef.
CHUCK SHORT RIB
Also known as chuck rib.
Best prepared by braising.