By Mike Thayer
Becoming familiar with beef cuts, knowing where on the cow that steak or roast comes from and how butchers might label those cuts when packaging puts you on the path to becoming a Master Griller. So too does knowing which cuts are tender and don't need much preparation before grilling and which cuts are tougher and need a marinade to soften them up. Going beyond the basics in really knowing your beef helps you determine if you'll be grilling over direct heat for a good sear or grilling over indirect heat for low and slow deliciousness.
Let's start with "Chuck," a.k.a., beef shoulder. From here you get cuts and package labeling like Chuck Roast, Arm Roast, Blade Roast, Chuck Steak, Blade Steak, Charcoal Steak and Flat Iron Steak*.