Shoulder

A juicy and well-flavoured cut, the shoulder is divided into two portions: the chuck and the blade.

Chuck

Chuck (sometimes known as chine) is the best type of stewing steak and is excellent for stews, pies and daubes. Sometimes sold as braising steak, this cut should be braised or stewed - never grilled or fried.

Blade

Sold as braising steak, this cut is taken from the flat of the shoulder blade. It is a good choice for recipes that require slow-cooking, such as casseroles, stews and curries.