Chuck and Blade
It consists of a cut from the forequarter made up of neck, chuck and blade. It is located in the cervical and dorsal region, limited caudally by the fore ribs and ventrally by the corresponding portion of the rib cage (plate) and shin. This boneless cut comes from the bone-in cut. Brisket and shin are taken away. Chuck and neck are prepared together and the shoulder clod and chuck tender have been separated but are included with them.