Shoulder Roast

• The shoulder roast is a catchall term for various cuts of beef that can come from the steer. But, shoulder roasts usually come from the upper foreleg. You can use them for ground beef, grilling and braising.
  
  

Arm Roast

• Located lower on the beef shoulder, the arm roast is almost the same as shoulder roast. Located further down on the arm, this cut of meat is too tough for grilling or broiling. Braising is the preferred method for cooking this cut.
  
  

Chuck Roast

• Casseroles and stews often use chuck roast. This type of meat comes from further toward the chest, and cooks use it primarily for ground beef because of its balance of lean meat and fat.
  
  

Flat Iron Steak

• This less expensive steak cut is popular in restaurant chains as an economic way to make steak dishes. You can find this cut along the muscles near the shoulder joint, and it is good for grilling or broiling.
  
  

Top Blade Steak

• This cut is essentially the same as a flat iron steak, only instead of the butcher cutting with the muscle, the cut goes across the muscular section. This cut can be less tender than the similar flat iron steak.