chuck

Arm chucks represent approximately 54% of the beef forequarters.

“Hambone, how's for chuck?”

Hambone removed pipe from mouth, slowly. “Wal, I reckon I still got a few whistleberries left. Some sonofabitch stew mabbe. A few shot biscuits.”

I have had a chuck of this kind made in brass with the cones of iron, but it is cumbrous and expensive, and does not answer so well, owing to the surface of the iron offering less resistance to the work turning within it. This, perhaps, might be remedied by roughing; but I think the chuck is much better in wood, as it can be made by any common turner at a trifling expense, and possesses more strength than can possibly be required.