Shoulder-Clod

SHOULDER CLOD

Best prepared with moist heat or braising. Pot Roast, Stew or Roast Beef.

Chuck-Tail-Flap

CHUCK TAIL FLAP

Also known as chuck flap or edge roast. Best prepared with dry heat for thinner cuts or braised for thicker cuts.

Chuck-Tender

CHUCK TENDER

Best prepared with moist heat or slowly simmer to make pot roast.

Chuck-Eye-Roll

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

CHUCK SHORT RIB

Also known as chuck rib.
Best prepared by braising.