Commonly used as pot roast. When slow cooked it pulls apart. Comes bone in unless Flat Iron Steak is also selected.

Very flavorful roast that is leaner and more tender than the chuck roast. Does better being sliced than pulled apart.

Another well worked muscle that is very lean. Is best braised or stewed. Can be very tough if not cooked correctly.

Very lean but popular cut for a pot roast.

Very popular cut for grilling or smoking.

Cut typically used for deli roast beef.

Comes from a well exercised muscle making it very lean. Always needs to be thinly sliced against the grain if cooked.

Another roast cut that is best cooked low and slow as a pot roast.