Beef cut. The chuck or shoulder quarter is large and can yield a number of different cuts, inside chuck roll, chuck tender, blade pot roast or boneless shoulder steak, chuck short ribs, arm pot roast and Boston cut. These are less tender cuts than the prime loin and rib cuts but are nevertheless particularly tasty when cooked well. A moist heat is required, which makes all these cuts suitable for braising and pot roasting, as well as casseroling.
