● Chuckroll: cut from between the sixth and seventh ribs, perpendicular to thedorsal line but not including the shoulder clod or brisket. This cut is dividedinto the chuck and neck and can be well-marbled, tender, and tasty in barbecue,stews, and sukiyaki.
● Shoulder clod: contains a lot of muscleand tissue. Therefore, some areas of this meat are tender while others aretough. This cut usually has a deep color and is very flavorful, so it’s aperfect choice for steaks, stews, barbecue, and sukiyaki.
● Neck: comes from the muscled part ofthe neck, so the meat is tough, lean, and rough. Because it contains a lot ofmuscle tissue, the neck is perfect for stewing. You could also add it in withother cuts of meat for barbecued dishes.
● Chuck tender: rare becauseonly 2kg of this meat can be attainedfrom each cow. This cut runs from the forequarter to the shoulder clod, but themeat is more like the round. Chuck tender is a well-marbled cut of meat, soit’s packed with a subtle sweet flavor. This would make a tasty roast beef dish.
● Brisket: found in the chest area of thecow and is comprised of three parts: pectoral meat (tough and fatty); brisketbeneath the rib (lean and tender); chuck short rib (marbled and flavorful). Itsvariety of meat qualities makes it diverse for barbecue, stews, sukiyaki, and shabu-shabudishes.
● Shank: comprised of the shin and theshank, both lean and muscly. The shin is typically used for ground or choppedbeef while the shank is great for barbecue or stew recipes.