Ever find yourself staring at the meat counter wondering what the difference is between sirloin, filet, and chuck and what the heck you are supposed to be doing with them? We are here to help. We are going to spend the next week breaking down the whole cow for you and demystifying how to best cook each cut.

Day one: the Chuck Section

The chuck is found in the neck region of the cow, which contains a lot of intramuscular fat. Much of this fat melts during cooking, leading to rich, intensely flavored meat. But that also means that some of the cuts in this section should be marinated and need to cook long and slow for the fat to break down and the meat to get a tender bite. Meat from the chuck is great for stewing, braising, or grilling. Here are the cuts found in the chuck and the best way to cook them.

Chuck 7-Bone Pot Roast Braise
Chuck Pot Roast Braise
Shoulder Pot Roast, Boneless Braise
Chuck Steak, Boneless Marinate and Grill or Broil
Chuck Eye Steak, Boneless Grill, Broil, Saute
Shoulder Steak, Boneless Marinate and Grill,Broil, or Braise
Shoulder Center (aka Ranch Steak) Grill or Broil
Shoulder Petite Tender Roast, Grill, or Broil
Shoulder Petite Tender Medallions Saute
Shoulder Top Blade Steak Grill, Broil, or Saute
Flat Iron Steak Grill, Broil, Saute, or Stir-fry