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The beef chuck shoulder clod gives us three main muscles that are used for making roasts and steaks, some tender, some not so much.| The Spruce Eats
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Beef chuck roll is one of the two major boneless subprimal of the beef chuck. It's where we get chuck eye steaks, Sierra steaks, and Denver steaks.| The Spruce Eats
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Beef chuck is a huge primal cut of meat with big, beefy flavor. It is tough and fatty and mostly braised and used for pot roast and ground beef.| The Spruce Eats
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The beef short loin includes most desirable steaks, such as T-bone, porterhouse, and New York strip. It is tender and juicy, with a mild beefy flavor.| The Spruce Eats
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Connective tissue in meat differs in function and material and behaves differently when cooked. Some types can be broken down by slow cooking.| The Spruce Eats