Blade Steak, Eye Steak, Arm Roast, Blade Roast, Short Ribs, Flatiron Steak, 7-Bone Roast.
The chuck contains connective tissue (including fat and collagen) which partially melts during cooking. The meat is prepared by stewing, slow cooking, braising, or pot roasting to make the meat tender.
Chuck is also commonly made into ground beef (for hamburgers, meatballs, etc.), and is one of the more economical cuts available.