This has to be the most-used muscle in the whole beast, and as such it gives great, lean, fibrous meat in huge pieces. If sliced very thinly and marinated, it can be grilled. It also works well for things like satay, as long as it is cut into thin, thin strips. I love a chuck blade roast left on the bone and braised, then stripped off and shredded-it has great flavor. Chuck also yields the best ground beef, with high fat content for juicy hamburgers, and chunks for stew.