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The top shoulder and lower neck of the cow are used to make the beef chuck cut. This is where roasts and steaks originate. Chuck steaks are called "7-bone steaks" because the shoulder bone resembles a seven. Roasts from the chuck are a little fatter than cuts from other body segments. Chuck tends to be rough by nature, but it also has a deep, meaty flavor. Steaks that have been braised to perfection will be succulent and soft. Consider cooking on low and slow in the oven or on the stove, in a pressure cooker, or in a slow cooker. Cubed, it may also be added to a meat stew that is cooked slowly.
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