Located in the front quarter of the animal; known to be a little tougher type of meat. Cuts from this area are known as both Blade and/or Chuck. Meat from the chuck is usually used for stewing, slow cooking, braising, or pot roasting. Also, this is the area that is the most common source of hamburger meat.
Steaks made from chuck are good when cooked in moisture or alternatively marinated for a BBQ.
Pot roasts are best done simmering in a pot at 150-170° C in moisture for 2-3 hours.