Beef Chuck Shoulder Pot Roast and Steak Chuck
This area contains muscles that generally tend to be tough. We recommend slow, moist cooking methods like stewing or braising. Cuts from this area can be marinated and used for kabobs.
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 | Beef Chuck Shoulder Pot Roast Also known as: - Shoulder Roast
- Center Shoulder Roast
- Chuck Shoulder Roast
- Clod Roast
- Boneless English Roast
- Honey Cut Roast
- Cross Rib Roast (boneless)
- Country Style Ribs
Other Information:
Pot Roast is a general term for large roasts which may be bone-in or boneless. Roasts from different regions of the carcass may all be called pot roast. In some cases, retailers may not provide detailed descriptions as to which region the roast originated. When this cut is sliced and the bone removed it is commonly sold as “Country Style Ribs”. Nutritional Information Recommended cooking methods: |
 | Beef Chuck Shoulder Steak Also known as: - Shoulder Steak
- Swiss Steak
- Chuck for Swissing
- London Broil
- Boneless Clod Steak
- Boneless Shoulder Clod Steak
- Boneless Shoulder Cutlet
- English Steak
- Shoulder Steak Half Cut
Other Information:
Usually cut thinner than Beef Chuck Short Ribs. Nutritional Information Recommended cooking methods: |
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