Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade, and upper arm. This part produces tough but very flavorful cuts of meat.
This primal cut has a good deal of connective tissue. That makes chuck a good choice for braised dishes. Like beef stew or pot roast, both of which tenderize tough cuts. Due to its fat content, beef chuck is also excellent for making ground beef. It produces juicy burgers. The classic 7-bone roast comes from this part of the cow. As do the increasingly popular flat iron steak and Denver steak. Butchers separate the beef chuck from the rib primal between the fifth and sixth ribs. This means that it also contains a few inches of the longissimus dorsi muscle, which is the same tender muscle that rib eye steaks are made from.