"levelwave" wrote:
> "Sheldon" wrote:
>
> > The most flavorful steak is a chuck steak.
>
> Is that cut from what is labeled a "chuck roast" in the supermarket?

Chuck is the entire primal cut. There are many ways to portion the
chuck section; roasts, steaks, stew, ground.

Just as there are various chuck roasts so are there various chuck
steaks... and different meat cutters prepare chuck differently, and in
in different geographical locations different terminology is used.
One pretty much needs to try different cuts (same as with any meat
cut) to discover which they prefer.

Perhaps this will help: http://www.yellowsheet.com/retail

What's shown here as an under blade roast makes a great grilled
steak. The trick to tender chuck steak is that it should never have
been frozen... which is true for all beef. People who spend good
money on expensive tender beef cuts and then pop them in their freezer
are idiots. If you're going to use beef for stew or cook it well done
freezing doesn't matter, but if beef is going to be cooked to med or
rarer it should never have been frozen, and that's for ground beef for
burgers too... of course no one should ever buy preground mystery
meat, not only does it need to be cooked well done anyway, you don't
know what/who is in it.

Sheldon