The top blade cut is the most tender of the chuck steaks.
Also called beauty steak or chuck tender steak, boneless chuck eye is one of the more tender chuck steaks and can be grilled or broiled if it’s marinated first.
The seven-bone or center chuck gets its name from its bone, which is shaped like the number seven. This steak lends itself well to braising.
Arm steak, sometimes called round bone chuck, is a less-tender cut that’s good for braising.
Cut from behind the arm steak, the shoulder steak is suitable for braising.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.