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  2. Chuck steak - Wikipedia

    en.wikipedia.org/wiki/Chuck_steak

    Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. [1]The typical chuck steak is a rectangular cut, about 2.5 cm (1 inch) thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross-section resembles the numeral '7'.

  3. Ranch steak - Wikipedia

    en.wikipedia.org/wiki/Ranch_steak

    The Ranch steak comes from the chuck cut of a cow, namely the shoulder. Technically it is called a "boneless chuck shoulder center cut steak", but supermarkets usually use the shorter and more memorable term: "Ranch steak". A ranch steak is usually cut no thicker than one inch, weighs 10 ounces or less, and is usually trimmed of all excess fat ...

  4. Flat iron steak - Wikipedia

    en.wikipedia.org/wiki/Flat_iron_steak

    Flat iron steak (US), butlers' steak (UK), feather steak (UK) or oyster blade steak (Australia and New Zealand) is a cut of steak cut with the grain from the chuck, or shoulder of the animal. [ 1 ] [ 2 ]

  5. Here's a Handy Dandy Guide to Different Cuts of Beef - AOL

    www.aol.com/heres-handy-dandy-guide-different...

    Whether it's chuck roast, brisket, or flank steak, Ree Drummond has been known to cook with all different cuts of beef. But despite living and working on a cattle ranch , Ree often shops for beef ...

  6. Beef clod - Wikipedia

    en.wikipedia.org/wiki/Beef_clod

    A shoulder tender [6] [7] also called beef shoulder petite tender, [8] beef shoulder tender petite roast, [9] bistro filet, rat or teres major steak [6] [7] is a US cut of beef of the teres major muscle from the blade of the shoulder (chuck). It is one of the tenderest beef muscles and is said to be "white-tablecloth quality", [6] [10] being a ...

  7. Cut of beef - Wikipedia

    en.wikipedia.org/wiki/Cut_of_beef

    The chuck is the source of bone-in chuck steaks and roasts (arm or blade), and boneless clod steaks and roasts, most commonly. The trimmings and some whole boneless chucks are ground for ground beef. The rib contains part of the short ribs, the prime rib and rib eye steaks. [2] Brisket, primarily used for barbecue, corned beef or pastrami.

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