This is the neck and shoulder region of the cow. Chuck cuts tend to be tougher and have a lot of connective tissue. That’s why they usually need to be cooked longer and in wet heat to tenderize the meat. You can find ground chuck, but other popular cuts come from chuck such as boneless short ribs, pot roast, flat-iron steak, beef stew, and Denver steak.
Brisket; Brisket comes from the chest of the cow below the neck and shoulder. It’s still fairly fatty and tough, and it comes with a lot of marbling. The best way to cook brisket is low and slow. It’s used to make corned beef, but barbecue-style brisket is also a popular choice.
