what he said,
we would cheat sometimes and seam out the gristle that is in the middle and cube them,
also, the steak everyone used to love, the Flat Iron, is on the top right of this chart,
Winn Dixie woud have us cut them like pictured and call it a Chicken Steak,
however if you split it , as in seam out the yuge peice of gristle between the 1/2's, it is a flat iron,
some of you old fukkers (said with love, since I am becoming an old fucker) may remember 7 bone chuck steats (cause the bone looked like a 7)
the chuck is below the shoulder blade, the mock tender and top blade are on either side of the 7,,
FWIW,, someone mentioned the cut the butcher kept,,,, that would be the Chuck Eye, a nice well marbled Chuck Eye is basically a Ribeye (since the 2 , chuck and ribeye, are divided at teh 8th rib up, (the loin has one the bottom rib, the ribeye is the 7 above it, the rest are on teh Chuck up to the neck
20yrs, journeyman cutter/meat manager