Shoulder centre cut roast

Two pot roast joints are cut from the Chuck – Chuck shoulder and Chuck eye.

They’re the same, but different.

Both have a strong meaty taste and both are best cooked braised.

But that’s where the similarities end. This cut, Chuck shoulder, is the leanest and good for slicing. It’s also the more tender of the two.

Chuck eye, on the other hand, contains more fat and is by far the best for shredded beef.