We have been fans of the first cut chuck shoulder for many years now. We first read about it in the iconic butchery book Cutting Up in the Kitchen by Merle Ellis. This piece of meat provides the chef with 3 distinct muscles in one large cut. We get flat iron, shoulder and rib eye. We also get bones and fat. This provides the chef with the ability to be creative on many levels. We can butcher the chuck and then extrapolate different preparations for each muscle or cut all the meat off the bone and grind it to make the ideal burger blend. Perhaps best of all, you can cook it whole for 24 hours in the Cvap and then deep fry it and serve it as a roast for a family style service. It's an inexpensive and flavorful cut of meat that will return any real effort you put into it with a delicious meal.